Tag Archives: Devilled Chicken in Sri Lanka

5 Sri Lankan Chicken Recipes


Sri Lanka takes great pride in it’s extraordinary culinary legacy, that also gives rise to unique fusion dishes with the island’s South Asian counterparts. Sri Lankan food recipes are distinguished for their tempting aroma, delectable taste and vivid colour. When it comes to chicken dishes, there are all-time favourites in many cultures and Sri Lanka is no exception with Sri Lankan chicken recipes varying from beloved grandmother recipes to modern culinary indulgences.

Here are five mouthwatering chicken recipes that are uniquely Sri Lankan. These Sri Lankan chicken dishes are a foodie’s paradise so give them a go!

Devilled Chicken in Sri Lanka


  • 500g chicken (preferably thigh fillets or drumsticks)
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 big onions, diced
  • 1 clove garlic finely chopped
  • 3 capsicum chilies, sliced
  • 3 green chilies, slit
  • Curry leaves (optional)
  • 1 stick cinnamon
  • 1 pod cardamom
  • 3 or 4 tablespoons tomato sauce
  • 1 teaspoon sugar
  • Oil as required
  • Salt to taste


Start off by marinating the chicken in ginger, garlic and salt paste for a few hours or preferably overnight. Then, deep fry the chicken pieces and set aside. In a pan, heat oil and add cardamom, cinnamon, garlic clove, diced onions and mix well. Next, add in the fried chicken, curry leaves, capsicum chilies and green chilies and saute well. Finally, add salt and sugar to enhance the flavour according to taste and add in tomato sauce generously, mixing well. Serve devilled chicken in Sri Lanka hot with rice, preferably long-grain fried rice.

Sri Lankan Pineapple Chicken


  • 500g chicken (preferably boneless)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic
  • 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 tablespoon oyster sauce
  • 1 tablespoon soya sauce
  • Oil as required
  • Salt and sugar to taste


In a large pan or wok, heat oil and saute the cinnamon, cardamom, chopped onion, curry leaves and ginger garlic paste well. Next, add the chicken, oyster sauce, soya sauce and salt and stir-fry on low flame, tossing often. After cooking for about five minutes, add in the pineapple chunks and sliced bell pepper into the mixture and sauté for a further few minutes. Finally, sprinkle sugar on top and cook until the consistency of the gravy is fairly thick. Serve hot with white rice or fresh bread.

Tip: You can also experiment and substitute the pineapples for other fresh seasonal fruits like mangoes.

Sri Lankan Fried Chicken


  • 500g chicken drumsticks
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 2 big onions, cut into thin rings
  • 3 capsicum chilies, sliced
  • 1 tomato, sliced
  • 1 cucumber cut into thin circles
  • 1 lemon
  • 1 lettuce shredded


Marinate chicken drumsticks for a couple of hours in ginger, garlic and salt mixture and set aside. Once done, deep fry the drumsticks and place on a kitchen towel to drain off any excess oil. Next, arrange a plate with lettuce, onion rings, diced capsicum, tomato and cucumber. Set the fried chicken on top of the array and squeeze lime over chicken. Serve hot as the main dish or a 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 chunks
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste

For the Tikka sauce

  • 1 tablespoon butter or ghee
  • 1 tablespoon oil
  • 1 cardamom pod
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 1 stick cinnamon
  • 1 large onion, finely diced
  • 1 clove, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon pepper
  • 3 tablespoon tomato puree
  • 1 cup of curd or yoghurt
  • Salt to taste


Marinate chicken chunks well for a few hours or even overnight in ginger, garlic and salt mixture. Once well marinated, deep fry the chicken in oil and set aside. In a pan, heat the oil and butter and add in the cardamom, cloves and cinnamon. Next, add the diced onion, ginger and garlic and salt. Cook over medium heat stirring frequently until the onions are golden brown and well cooked. Then, add in the coriander, cumin, pepper, and tomato paste and continue to cook until the mixture starts to leave the sides of the pan. At this point, add the fried chicken into the gravy and mix gently, making sugar the chicken is well coated in the mixture. Finally stir in the curd just before serving. Serve hot with parathas or flat breads.

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

Sri Lankan Chicken Curry Recipe


  • 500g chicken pieces from a whole chicken
  • 1 cardamom pod
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 1 stick cinnamon
  • 2 large onions, finely diced
  • 1 clove, finely chopped.
  • 1 tablespoon tamarind puree (optional)
  • 1 large tomato, cut into slices
  • 4 green chilies, diced
  • Curry leaves
  • 2 tablespoon cumin ground
  • 1 tablespoon coriander ground
  • 1 teaspoon red chilies ground
  • 1 teaspoon saffron
  • 1 cup thick coconut milk
  • Salt to taste
  • Oil as required


Begin by heating oil in a large pan or wok and sautee the cinnamon, cardamom, chopped onions, clove, curry leaves and ginger garlic paste well. Next, add the diced tomato, green chili and chicken and stir well. In a bowl, mix red chili powder, coriander, cumin, saffron and tamarind puree into the coconut milk. When the chicken is turning brown add the coconut milk mixture and add salt according to taste. Allow the curry to boil in low flame until cooked. Serve hot with saffron rice or Sri Lankan yellow rice.

Tip: Sri Lankan chicken curry recipe is traditionally cooked in clay pots as it is said to enhance the general flavour of any dish.

Crunchy Devilled Chicken Recipe


Chicken dishes have always been a crowd-pleaser across the globe and in our island, it is no different with an amazing variety of chicken recipes in Sri Lanka. Here’s another such chicken recipe that is bound to become a firm favourite. Sweet, spicy, warm and crunchy, this mouthwatering recipe for crunchy devilled chicken recipe in Sri Lanka can be prepared in minutes and will leave you wanting more.


3 tbsp spicy brown mustard
1 large egg
1/2 tsp smoked paprika
1 1/4 lb skinless, boneless chicken thighs
1 1/4 cup breadcrumbs
1 lb medium carrots, halved lengthwise
1/2 tsp salt
Parsley, for garnish
Greens of choice, for serving


● Start off by lightly oiling two rimmed baking sheets. Next, in a bowl, whisk together the egg, mustard and the smoked paprika.
● Dip the chicken thighs in the spiced egg mixture and then dredge them well in the breadcrumbs, pressing to make sure it’s well coated. Place the chicken thighs on one of the prepared sheets.
● On the other prepared sheet, arrange the sliced carrots. Drizzle some oil over the arranged chicken thighs and carrots and sprinkle with salt and pepper according to taste.
● Bake both the chicken and carrots for 450 degrees F for about 20 minutes or until the carrots are tender and the chicken thighs are well cooked through.
● Once done, garnish with parsley and serve hot over your choice of greens.

Devilled Chicken Drumsticks Recipes in Sri Lanka


When it comes to Sri Lankan chicken recipes, devilled chicken always reigns supreme. And if there is one thing Sri Lankan food recipes incorporate more often, it’s juicy chicken drumsticks. Chicken drumsticks are great value for money and the taste is unsurpassed. In this recipe, we combine our love for devilled chicken recipe in Sri Lanka and drumsticks to make a dish that is tender, juicy and sweet and spicy – a real treat of a taste.

Serves: 4
Prep time: 1 hour and 15 minutes
Cook time: 30 minutes


8 large chicken drumsticks
1 clove of garlic, crushed
1 fresh green chilli, seeded and finely chopped
1/2 tsp chilli powder
1/4 tsp ground ginger
3 tbsp honey
3 tbsp brown sugar
4 tbsp tomato ketchup
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp mustard
Salt and freshly ground black pepper to taste


● Begin by removing the skin from the chicken drumsticks, if you prefer. Make two or three deep slashes in the fleshy part of each drumstick with a sharp knife and then place in a bowl and set aside.

● In a small bowl or jug, mix together all the other ingredients and then pour this sauce over the chicken drumsticks and turn the pieces over with your hands, making sure to coat the inside of the slashes and every piece evenly. Cover the bowl and marinate in the fridge for at least an hour or overnight for better results.

● Next, preheat the oven to 200°C (gas 6). Then, place the marinated chicken drumsticks in a lightly oiled pan or roasting tin, that is preferably nonstick, and cover the drumsticks loosely with foil. Bake for about 15 minutes.

● Remove from the oven and peel back the foil to baste the chicken pieces with the marinade juice. Return the chicken to the oven with the foil uncovered this time for a further 15 minutes or until the drumsticks are sizzling and cooked right through. The juices should run clear when the flesh of the chicken is pierced with a skewer.

● Serve hot or keep chilled until ready to pack up cold for a picnic or lunchbox.