Tag Archives: Chicken Portion in Sri Lanka

Caramel Chicken Recipe in Sri Lanka


The best chicken recipes in Sri Lanka are the ones that don’t take that much time to prepare and this recipe falls exactly into the category of no-fuss cooking with great taste. This caramel chicken recipe is an amazing 30 minute meal that you won’t be able to get enough of. Glazed with an irresistible sweet and tangy sauce, this scrumptious chicken recipe is a remarkably simple one skillet meal that the entire family will love!


 4 boneless and skinless chicken breasts
2 tablespoons vegetable oil
8 garlic cloves peeled
⅓ cup packed light brown sugar
¼ cup rice vinegar
½ cup water
2 (1/4 inch) thick slices of peeled ginger
1 cup chicken broth
¼ cup soy sauce
2 scallions thinly sliced for garnish

Salt and pepper to taste


In a large skillet or heavy bottomed saucepan, heat oil over medium heat.

  • In another bowl, season the chicken breasts with salt and pepper and cook them in the skillet until golden brown, crisp and cooked through on each side. When done, transfer to a plate and set aside.
  • In the same skillet, add in the cloves of garlic and saute until golden brown, for about two minutes. Transfer the garlic cloves to the plate of chicken.
  • Return the pot to medium high heat and carefully add in the ¼ cup of water, scraping down the brown bits and deglazing the skillet.
  • Next, whisk the brown sugar until fully dissolved. Then cook until the mixture turns a deep amber color, for about four minutes.
  • Carefully pour in the vinegar and stir well.
  • Then, add in the ginger, garlic, soy sauce and chicken broth and bring the liquid to a boil, stirring occasionally. The sauce will take about ten minutes to thicken.
  • Once, the glaze is ready, turn down the heat to medium low and add the cooked chicken to the sauce. Make sure the sauce glazes the chicken completely. Keep over the flame until cooked though.
  • Garnish with scallions or green onions and serve hot with rice.


This recipe serves four and the original recipe calls for 2½ pounds bone-in chicken legs and thighs. If you want to do this, you will need to increase the cooking time of the legs and thighs in the sauce to about 20-25 minutes to make sure they are cooked through.

The garlic and ginger used in this recipe are used to add flavor and not to eat. If you prefer ginger and garlic to be added to the sauce, opt for minced or chopped ginger and garlic.

The sauce in this recipe is just enough to glaze the chicken and some rice. If you want more sauce to glaze the chicken and rice, double the ingredients for the sauce.

Chicken, Potato, Carrot and Leeks Stew with Steamed Rice










  • Wash/clean Bairaha Chicken legs,Bairaha Chicken parts.
  • Boil at least 600ml of water.
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Boil for about 15 minutes until its done.
  • If needed, add some Corn Flour for thickness.
  • Season it with salt and seasoning powder.

Fried Chicken Leg Chicken Tempura with Spicy Mayonnaise and Fries



Batter for Tempura

  • Tempura flour(40g)
  • Mayonnaise (20g)
  • Chili Flakes
  • Lemon (1No)
  • Egg (1No)


  • Take the bones off the Bairaha Chicken legsand flatten it.
  • Cut the Bairaha Chicken Breastinto stripes. Dip it in with tempura batter and deep fry the chicken breast.
  • Add Mayonnaise with a little lemon juice and chili flakes..
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Place the chicken tempura and fried chicken legs on a plate.
  • Keep the spicy mayonnaise on a side and garnish.

Roast Chicken

Enjoy your fresh and healthy Bairaha Chicken with this delicious Roast Chicken recipe that is assured to bring smiles at the table!
Ingredients for Chicken Marinade

  • Bairaha De Skinned Full Chicken (1.5 kg)
  • Parsley – dry or freshly chopped (5g)
  • Sweet paprika (5g)
  • Garlic paste (5g)
  • Lime juice (one squeeze)
  • Oregano (5g)
  • Soy sauce (5ml)
  • Butter (30g)
  • Salt and pepper – to taste

Ingredients for Chicken Stuffing

  • Potatoes – grated (75g)
  • Bread crumbs (20g)
  • Parsley – freshly chopped (5g)
  • Butter (30g)
  • Lime juice (one squeeze)
  • Raisins – chopped (15g)
  • Salt and pepper – to taste

Ingredients for Vegetable Bed

  • Carrots (50g)
  • Leeks (50g)
  • Onions (50g)
  • Garlic cloves (6 – 7 cloves)


  • Wash the De skinned chicken in cool running water, and set aside to dry
  • Mix all ingredients for the Marinade in a large mixing bowl and stir well until it forms a paste
  • Massage the chicken thoroughly with this marinade paste
  • Mix all ingredients for the Stuffing in a large mixing bowl and stir well until it forms a hard paste
  • Spread the Chicken Legs wide and fill the stuffing until full. Close up and truss the legs together with kitchen twine for baking
  • Roughly chop all remaining vegetables and spread evenly on a baking tray (make sure to grease the tray before you set the vegetable bed)
  • Rest the chicken on the vegetable bed, with the chicken breast facing side up
  • Place the tray in the refrigerator for at least 3 hours so that all marinade ingredients are well absorbed by the Chicken
  • Turn on your oven and heat it to 180°C
  • Roast your Chicken for 1 and 1/2 hours or until golden, and clear juice is able to flow out of it
  • Once cooked, leave aside to cool for about 15 minutes
  • Scrape vegetables and fat from the baking tray and run these contents through in a blender
  • Add in 1 and 1/2 cups of water to the vegetable mix that has been blended, and simmer over a medium flame, until it thickens
  • Serve this sauce with your chicken, along with some roasted potatoes (optional)