Tag Archives: Sri Lankan Chicken Recipes

Sri Lankan Devilled Chicken

Sri-Lankan-Chicken-Devil-Recipe

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.

 Ingredients

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)

Preparation

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.

Method

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-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.