Tag Archives: Sri Lankan Chicken Recipes

How to Prepare Baked Ranch Chicken Tenders


If you’re looking for a quick but extremely delicious dinner fix, then baked ranch chicken tenders recipe is sure to be your go-to option. Wholesome, bursting with flavour, juicy and delicious, this meal can be prepared with minimum effort. Besides, Sri Lankan food recipes are more about authentic flavour and spice but every once in a while, we’re tempted to go for some healthy-ish food that tastes a little different too and these baked ranch chicken tenders recipe would do the trick!

Chicken recipes in Sri Lanka typically involves a lot of spice and oil but one of the reasons why this particular recipe is so good is because it’s baked – not fried – and it’s super simple to make as well. Here’s how you do it:


8 pieces of chicken tenders, halved

Ranch seasoning or dressing

¾ cups all purpose flour

2 eggs, lightly beaten

2 cups panko breadcrumbs


  • Before starting, preheat your oven to 400F.
  • Mix in the all purpose flour and ranch seasoning. Since this particular seasoning is hard to come by in Sri Lanka, you can prepare your own fairly easily. All you need is prepare a mixture of buttermilk, salt, black pepper, paprika, ground mustard seeds, garlic, onion, and herbs with mayonnaise or any oil emulsion.
  • Coat the chicken with the above mixture and dip it into the whisked eggs.
  • Coat this with breadcrumbs and place it on a baking sheet.
  • Bake for 20 to 25 minutes until the crust turns golden.

It’s very important to not overbake the chicken as you definitely don’t want it to end up tough and dry. Baking it for about 20 minutes will ensure that the tenders have a nice crust to it but remains juicy on the inside.

Now that the chicken is done, it’s time for the best part – the dipping sauce! This is unbelievably easy to prepare.

For the dipping sauce, you will need:

  • ⅓ cups sour cream
  • 2 tbsp ranch dressing or seasoning
  • 2 tbsp mayonnaise
  • 3 tbsp vinegar
  • 2 tbsp lemon juice


Whisk all the above ingredients in a bowl and you’re done!

You can also choose to pan sear or fry the chicken tenders instead of baking them. This recipe yields four servings and takes approximately 30 minutes to prepare.

Serve the chicken tenders with the dipping sauce and you’ll be amazed by how great it tastes. Do give it a try and let us know how you liked it!

How to Make Crispy and Juicy Chicken in the Oven

crispy- and-juicy-chicken-in-the-oven-recipe

The promise of crispy, juicy, oven-baked chicken is a treat no one can resist and is a guaranteed champion of the dinner table as well as a firm fixture in any Sri Lankan food recipe. The recipe we are sharing today is not your typical oven-fried chicken and while this technique isn’t quite as simple as adding chicken and breadcrumbs together, the results are worth the extra effort. This recipe pays homage to flavoursome chicken goodness that is found in many chicken recipes in Sri Lanka. It’s also a quick answer to dinner when the cravings kick in. Let’s take a look at the recipe:


2 cups crushed corn flakes, coarse breadcrumbs or cracker crumbs
2 tablespoons vegetable oil
1 large egg
1/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast


– First arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and keep aside.

– To toast the corn flakes or breadcrumbs, spread it out onto the baking sheet, add the oil, and toss to coat well. Toast the crumbs stirring halfway through for about four minutes and set aside to cool. Toasting the breadcrumbs in the oven not only adds plenty of flavor and even more crunch, but it also gives the chicken a beautiful golden colour.

– Combine the egg, mayonnaise, salt, garlic powder, and pepper in a large bowl and whisk until smooth and set that aside as well.

– Next, to pound the chicken thin, you need to work with one chicken breast at a time. Place the chicken inside a large zip-top bag and pound with the flat side of a meat mallet or rolling pin until you get an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with the remaining chicken portions.

– Pat the chicken dry on both sides with paper towels. This is to make sure that the coating will stick well.

– Now it’s time for coating the chicken. Transfer the chicken to the egg mixture and toss with tongs until well coated on all sides and let it rest.

– While the chicken is resting, prepare the baking setup for the coated chicken. Move the foil with the toasted crumbs off the baking sheet. Fit a wire rack into this baking sheet.

– Next, press the crushed corn flakes or breadcrumbs onto the chicken on all sides. Work with one piece of chicken at a time to make sure that each piece is well coated. Move the coated chicken to the wire rack.

Bake for 15 to 20 minutes. Bake until the chicken is cooked through and turns golden brown and crisp.

Extra tips

  • Chicken breasts in Sri Lanka comes in all different shapes and sizes. Pounding the chicken into thin, even pieces is the secret to keeping this crispy oven chicken juicy while it cooks. Using a zip-top bag, like mentioned in the recipe above, is a hassle-free way to pound chicken because doing so will minimize mess and make sure that the chicken won’t slip and slide under the mallet or rolling pin.
  • An egg coating is the traditional way for oven-cooked chicken, but combining the egg with mayonnaise helps the coating stick to the chicken and stay moist in the oven.
  • Baking the chicken on a wire rack is the secret step that makes baking the chicken even faster and juicier. Elevate the chicken on a wire rack arrange inside a baking sheet to create even airflow and circulation to efficiently cook the chicken.
  • Leftover chicken pieces can be stored in an airtight container in the refrigerator for up to four days.

The crushed corn flakes, bread crumbs or cracker crumbs can be toasted, cooled, and stored in an airtight container at room temperature for up to two days beforehand.

Sri Lankan Devilled Chicken


Bursting with flavours and textures, chicken recipes in Sri Lanka are incredibly versatile and exceptionally delectable. There are a number of popular Sri Lankan chicken curry recipes but the devilled chicken is, perhaps, the star of all Sri Lankan food recipes. Sweet, sour and devilishly spicy, this dish is chock full of complex flavours that are simply mouthwatering.


400g skinless chicken breasts

1 tsp red chilli powder
1 tsp sweet smoked paprika
1 tsp turmeric
½ tsp ground black pepper
Juice of one lime
Sunflower or vegetable oil for frying
2 cloves of garlic
1 small piece of fresh ginger
½ large red chilli (or to taste) chopped
1 onion cut into thick rings
2 tbsp tomato sauce
2 tsp vinegar
1 tsp sugar
2 tbsp chilli and garlic sauce
1 tbsp hot chilli sauce
1 bell pepper chopped
1 large tomato chopped
Salt to taste
Long grain white rice for serving (optional)


1- Marinade the chicken about three hours prior to cooking. Cut the chicken into equal sizes and coat generously with the marinade spices, salt and lime juice well. Cover the bowl and leave it in the fridge to chill. The longer it sits, the stronger and better the spices will absorb into the chicken.

2- Grind the cloves of garlic and fresh ginger into a fine paste.

3- Remove the marinated chicken from the fridge 30 minutes before cooking so that it fries evenly on all sides.


1- In a heavy bottomed saucepan, heat  vegetable or sunflower oil and fry the marinated chicken pieces until cooked through. Move to a plate to drain off excess oil and set aside.

2- Next, in a large wok or frying pan, add 2 tablespoons of oil. When the oil is hot, add in the ginger and garlic paste. Stir constantly for minute so that it doesn’t burn and cook until it starts to release its amroa.

3- Add the chopped chopped chilli, onion and bell pepper and stir well until cooked.

4- Next, add in the vinegar, sauces and sugar and keep stirring.

5- As all the ingredients comes together into a thick red sauce, add in the chicken pieces and chopped tomatoes. Stir for a minute until the chicken is well coated in the sauce and the chunks of tomatoes are just softened.

6- The curry should taste sweet, sour and hot and not acidic. Taste for balance and add extra sugar, salt or lime to balance it out.  If you think the sauce needs more heat, add in more chilli sauce.

7- Remove from heat and let it rest for a minute. Sprinkle with dices green chilli.

8- Serve hot with fluffy, long grain white rice

*If you don’t want to deep fry the chicken pieces, you can stir-fry it too. Marinate as in the method above and add the pieces into hot oil to stir-fry. Make sure to turn the pieces regularly and check that they’re cooked through. Remove from the pan and add in the pieces after the onion is cooked. The end result will still be very good but it won’t have the layers of contrast.

Tip: This Devilled Chicken recipe goes excellently well with long-grain fried rice.

Sri Lankan Chicken Recipes You have to Try


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


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


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


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


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


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


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


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


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.