Tag Archives: Chicken Recipes in Sri Lanka

Sri Lankan Chicken Recipes You have to Try

Sri-Lankan-Food-&-Chicken-Recipe

Sri Lankans pride themselves on their fantastic culinary legacy which consist of countless fusion dishes with the island’s South Asian counterparts but distinctly unique on its own. From beloved recipes handed down the generations to modern culinary indulgences, Sri Lankan food recipes are exceptionally delicious.

When it comes to Sri Lankan chicken curry recipes, the dishes are famous for their amazing aroma, tempting colour and delectable flavours. Here are 5 delectable chicken recipes in Sri Lanka that you will fall in love with:

Sri Lankan Pineapple Chicken

Ingredients

500g boneless chicken
2 tsp ginger and garlic paste
1 stick cinnamon
1 pod cardamom
Curry leaves (optional)
1 big onion chopped
1 medium bell pepper sliced
1 small pineapple chopped into cubes
1 tbsp oyster sauce
1 tbsp soya sauce
Oil
Salt
Sugar

Method

1- Heat oil in a pan and saute  the cinnamon, cardamom, chopped onion, curry leaves and the ginger garlic paste.

2- Then, add the chicken, oyster sauce, soya sauce and salt and stir-fry on a low flame while tossing often.

3- Add the pineapple cubes and sliced bell pepper in and sauté for a few minutes.

4- Sprinkle sugar on top of the mixture to balance the taste and cook until consistency of the gravy has thickened.

5- Serve hot with any rice variety or bread.

Tip: You can experiment with other seasonal juicy fruits such as mango too.

Sri Lankan Fried Chicken

Ingredients

500g chicken drumsticks
4 tbsp ginger and garlic paste
2 big onions (cut into thin rings)
3 capsicum chilies (sliced)
1 tomato (cubed)
1 cucumber cut into thin circles
1 lemon
1 lettuce shredded

Method

1- Marinate the chicken drumsticks for 1-2 hours at least in ginger and garlic paste and salt.

2- Deep fry the chicken until golden brown and drain off the excess oil.

3- Arrange a plate with lettuce, onion rings, diced capsicum, tomato and cucumber.

4- Set the fried chicken on top of the arranged vegetables.

5- Squeeze lime generously over fried chicken.

6- Serve hot as the main dish or the side dish for rice.

Tip: You can make variations in the salad according to your taste and creativity.

Sri Lankan Chicken Tikka

Ingredients

500g chicken cut into generous chunks
4 tbsp ginger and garlic paste

For the Tikka sauce

1 tbsp Butter or Ghee
1 tbsp Oil
1 Cardamom pod
1 tsp ginger
1 tsp garlic
1 stick cinnamon
1 large onion finely chopped
1 clove finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp pepper
3 tbsp Tomato puree
1 cup of curd or yoghurt
Salt to taste

Method

1- Marinate chicken pieces for 1-2 hours in salt and the ginger and garlic paste.

2- Deep fry the chicken and set aside.

3- Heat oil and butter/ghee in a pan and add the cardamom, cloves and cinnamon.

4- Then, add in the onion, ginger, garlic and add salt according to taste. Cook over medium heat stirring frequently until the chopped onion turns golden brown.

5- Add the coriander, cumin, pepper, and tomato paste. Allow to cook until the mixture starts to leave the sides of the pan.

6- Next, add the fried chicken into the thickening gravy.

7- Finally, stir in the curd or yoghurt just before serving.

8- Serve hot with paratha or flat bread of choice.

Tip: You can add green chilies to the sauce if you want the dish spicier.

Sri Lankan Hot Chicken Curry

Ingredients

500g chicken pieces from a whole chicken
1 Cardamom pod
1 tbsp ginger
1 tbsp garlic
1 stick cinnamon
2 large onions finely diced
1 clove finely chopped.
1 tbsp tamarind puree (optional)
1 large tomato (sliced)
4 green chilies diced
A handful of curry leaves
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground red chilies
1 tsp saffron
1 cup thick coconut milk
Salt to taste
Oil

Method

1- Heat oil in a pan and saute the cinnamon, cardamom, chopped onions, clove, curry leaves and the ginger garlic paste.

2- Add the diced tomato, green chili and the chicken pieces and mix well.

3- Mix the red chili powder, coriander, cumin, saffron and tamarind puree into the thick coconut milk.

4- When the chicken is changing colour and turning brown, add in the coconut milk mixture and add salt according to taste.

5- Allow the curry to simmer over low flame until well cooked.

6- Serve hot with Saffron rice or Sri Lankan yellow rice.

How to Cook a Chicken Curry – Sri Lankan style!

Sri-lankan-chicken-curry-food-recipe

Sri Lankan food recipes are always a touch above the rest given that we Lankans really love our food to burst with flavour and spice. And let’s face it – who doesn’t love chicken? From crispy fried chicken to barbecued deliciousness, chicken tastes good regardless of how it’s prepared. But if you haven’t tried the classic Sri Lankan chicken curry, you don’t know what you’re missing!

As far as the nutritional benefits are concerned, chicken is a great source of minerals, vitamins and it very rich in protein. It also has fewer fats when compared to other meat varieties such as beef or mutton. Because of this, chicken is a good source for weight loss and helps balance blood pressure, lessen the risk of cancer and reduce the risk of cholesterol.

While there are a wide array of Sri Lankan chicken curry recipes out there, this particular chicken curry dish is special in its own right. Tendy, juicy, aromatic and literally exploding with flavour, this tantalizing curry will take you to culinary heaven! Here’s how you can prepare it yourself:

Ingredients

  • 500g chicken parts
  • 250ml coconut milk
  • 1 large onion, sliced
  • 8 cloves of garlic
  • A generous piece of ginger
  • 15 red chilies
  • One sprig of curry leaves
  • ¼ tsp turmeric powder
  • ¾ tsp fennel seeds
  • ½ tsp black pepper
  • ¼ tsp cumin seeds
  • 4 cardamoms
  • ½ tsp coriander seeds
  • One small stick of cinnamon
  • ¼ tsp mustard seeds
  • Cooking oil
  • Salt to taste

Method:

 Portion the chicken and wash it well.

  • Add salt and turmeric powder, mix it well onto the chicken and let it marinate for 15 minutes.
  • In a pan over medium heat, dry roast the following ingredients – red chilies coriander seeds, cumin seeds, fennel seeds, curry leaves, black pepper, cinnamon and cardamom. Stir it frequently for about three minutes.
  • Take this dry roasted mixture and grind it finely.
  • Grind the ginger and garlic until it becomes a fine paste and set aside.
  • In a separate pan, heat the oil and add the mustard seeds. Allow it to splutter.
  • To this, add the onion and saute is until it turns golden in colour.
  • Add the ginger and garlic paste to this and cook it for 30 seconds, stirring frequently.
  • Now, add the marinated chicken pieces to this and mix thoroughly.
  • Place the lid and cook it under high flame for about five minutes.
  • Remove the lid and stir for a few more minutes under medium heat until the chicken it well cooked.
  • After the chicken pieces turn into light brown, add the spices and the coconut milk.
  • Stir everything and cook it covered for about six minutes under low flame.
  • Give it a taste and add more salt if required.
  • Serve it with rice.

So there you have it – one of the most favorite chicken recipes in Sri Lanka! Do prepare this dish using Bairaha’s premium chicken and let us know how you find it!

Chicken, Potato, Carrot and Leeks Stew with Steamed Rice

Chicken-and-Vegetables-with-Steamed-Rice-recipe-sri-lanka

 

 

 

 

 

 

Ingredients

Method

  • 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.

Chicken Butter Masala Wrap

chicken-butter-masala-recipe-sri-lanka

Ingredients

  • Bairaha Chicken Breast (3 Nos)
  • butter (30g)
  • Naan rotis or atta rotis
  • chopped onion (3 Nos)
  • chopped garlic (2 cloves)
  • A hand full of fresh coriander leaves
  • Chopped tomatoes (2Nos)
  • Water (150ml)
  • Fresh cream

Method

  • Cut the Bairaha chicken breast in to bite size pieces.(This will make the cooking process fast)
  • Heat butter. When melted, add onion and garlic and sauté for few minutes. Add tomatoes and cook till oil separates.
  • Add chicken and cook till chicken is halfway done.
    Cook till the sauce thickens. Correct seasoning and add coriander leaves. Mix in the fresh cream and take off from heat.
  • Arrange a few spoonfuls of the chicken curry in naan roti or atta rotis. Wrap and secure using foil.
  • Serve hot.