Tag Archives: Sri Lanka Food Recipes

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.