Sri Lankan Devilled Chicken


I was going through my food folder when I came across these pictures. It took me a while to realize that they were of the Sri Lankan Devilled Chicken I had cooked many months back. It evoked a lot of memories, all related to office, strangely. 

It so happened that at one time last year we were practically inundated with assignments in Sri Lanka. Our guys went ahead and came back with lot of happy stories. Mostly about food. That really got me curious about the country’s cuisine. Then, one day we started ordering lunch from a newly opened joint. They served something called Devilled Chicken and it got all the Sri Lankan food veterans unanimously declare that it was what they had tasted there. 

The dish did not seem complicated to me. It had a few simple ingredients and was a definite hit with the taste buds. I looked up on the internet for its recipe and it really did seem like an easy song! I decided to try the recipe out at the next opportunity. 

Well, I can’t seem to remember now the occasion when I had made this dish. But I certainly recall my guests complimenting me on it. Maybe I should make it again.
For now, let me share the recipe with you and then we can swap notes!

Sri Lankan Devilled Chicken



Ingredients:

500 gm chicken, cut into bite sized pieces (boneless, if you prefer)
2 onions, finely chopped
1 teaspoon ginger garlic, minced
1 large capsicum or green bell pepper, chopped
2-3 chopped green chillies or ½ teaspoon chilli flakes (depends on the heat you want)
3 tablespoons tomato sauce
1 tablespoon soya sauce
Refined oil for cooking
Salt and pepper to taste

Method:

Take a bowl and mix the tomato sauce and the soya sauce together. Keep it aside.

Heat some oil in a kadai or wok and fry the chicken pieces till they are cooked. Do not add salt at this point. Keep the chicken aside. 

In the same wok or in a separate one, heat a little oil and tip in the chopped onions and ginger garlic. Let them brown a bit. Then, add the capsicum and the green chillies/chilli flakes. Sauté them for around 2-3 minutes on high heat. 

Now, lower the heat and pour in the sauce mixture. Let it come to a simmer so that the sauce thickens and then add the fried chicken pieces. Season with salt and pepper. Mix well. Take it off the gas after a few minutes and your Sri Lankan Devilled Chicken is ready! Garnish with spring onions before serving it to your family or guests. 



Isn’t the dish super simple? It is best savoured with a plate of steaming hot fried rice. At least that’s what I had offered my guests that day. Maybe it will taste good with bread or roti as well.

Anyway, do try this and I shall do the same. It’s been quite long that I made Sri Lankan Devilled Chicken!


Sending this to Stephanie's Link Party!

Comments

  1. Unknown7 May 2013 at 07:14

    Loved your space...Thanks for the lovely comment in my blog....

    Tips for Doi Maach: Always mix the yoghurt/curd nicely in a smooth paste before adding any masalas..Pls note not a single lump exits...Then add the masalas and do the procedure in same way...:)...hope it will work...Let me know..and keep in touch...:)

    ReplyDelete
  2. Aditi17 May 2013 at 03:46

    I'm a huge fan of easy to cook recipes n especially chicken and fish...loved ur recipe n hope to try it out soon!!

    http://makeitbeayoutiful.blogspot.in/

    ReplyDelete
    Replies
    1. Sangeeta17 May 2013 at 04:26

      Thanks for liking my silly little recipes! Btw, your post 'Turning stones into gems' is really beautiful! I am sure that will win an award!

      Delete
  3. Indrani31 August 2013 at 00:04

    Terrific food shots, makes me crave for it.

    ReplyDelete
  4. Unknown13 September 2014 at 13:51

    Hi,
    I was going to try out this recipe and was wondering if the chicken should be friend without marinating it first? Thank you. Looking forward to a quick reply!

    ReplyDelete
    Replies
    1. Sangeeta13 September 2014 at 22:28

      Hi Zainab, I fried the chicken without marinating, but you can marinate it. I am sure it would turn out even better :)

      Delete
    2. Unknown13 September 2014 at 23:33

      Thank you Sangeeta. I appreciate your quick response :)

      Delete
  5. Mimi17 March 2015 at 01:23

    Should the chicken be with skin or skinless

    ReplyDelete
    Replies
    1. Sangeeta17 March 2015 at 10:05

      Hi Mimi, the chicken should be preferably skinless. Let me know how it goes :)

      Delete
    2. Mimi17 March 2015 at 10:59

      thank u for your immediate response. i did prepare today but with marination of pepper, soy sauce, egg, cornflour, maida and ginger garlic paste. The saute i followed your exact and it came out amazing !!!!

      Delete
    3. Sangeeta18 March 2015 at 02:58

      Oh wow! Your recipe sounds fantastic, now I'll have to try that out :)

      Delete
  6. Unknown17 May 2016 at 17:38

    Definitely a Sri Lankan special!

    ReplyDelete

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