Saucepan@saucepan · Shared this recipeFollowSri Lankan · mainSri Lankan Devilled ChickenA spicy Sri Lankan chicken dish with a fiery chili sauce, stir-fried with ginger, tomatoes, peppers, and curry leaves, typically served with rice.total15 mincook15 minservings6Original recipe on sabihaskitchen.comKeep this recipeAdd a copy of Sri Lankan Devilled Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servingsStage 12 lb chicken pieces on the bone cut into 3inch pieces1 tsp salt1 tsp crushed black pepper2 tsp dry red chillie flakes, omit for mild4 tsp good quality chillie sauce (Encona, Sambal – reduce for milder)4 tsp plain white flour4 tbs oilStage 23 dstspoons cooking oil2 dstspoons fresh crushed ginger2 oz chopped onions4 oz tomatoes finely chopped2 finely sliced fresh green chillies, omit for milder1 dstspoons soya sauce2 dstspoons good quality sweet chillie sauce (or 2 tsp sugar)4 dstspoons ketchup2 tsp fish sauce1 dstp good quality chillie sauce1 tsp salt1 tsp freshly crushed ground pepper1 green and 1 yellow/red pepper cut into small pieces10 curry leaves1 fistful sliced green coriander1 cup sliced spring onions1 cup water, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the chicken in cold water, drain in a colander for 10 mins and place in a deep bowl.2Step 2: Add salt, pepper, chillie flakes, chillie sauce and flour, mix well and keep aside to marinate for 30 mins.3Step 3: Add the oil into a wok and heat, add half the chicken pieces and stir-fry for 5-7 mins or until almost cooked, remove chicken into a plate, add the rest of the chicken, stir-fry for 5-7 mins and remove into the plate.4Step 4: Place the oil in a wok, add the fresh ginger, stir-fry for 2 mins or until brown, add the onions stir-fry for a further 2 minutes, add the tomatoes, cook covered on low heat for a few minutes until mixture dries up, add the green chillies if using, soya sauce, sweet chillie sauce, ketchup, fish sauce, salt, pepper and chillie sauce. Mix well and let simmer for 2 mins.5Step 5: Add the stir-fried chicken, mix in, cook on a high heat for 3 – 4 minutes, stirring gently with a wooden spoon, turn down the heat and cook covered for 5 – 7 minutes or longer if required, ensuring chicken is cooked through. (cooking time will vary depending on country you are in and on the type of chickens available).6Step 6: Add the peppers, curry leaves and mix in, sprinkle the green coriander and spring onions.7Step 7: This is how the chicken is served in Sri Lanka and is quite dry in consistency, as always my family likes a bit of 'gravy', so if that is your choice too, add a cup of boiling hot water to the chicken and simmer for 2 mins.8Step 8: Serve with plain boiled rice.getsaucepan.com/r/a35c4ff9-3072-48ad-85cb-2325d9ab82b6 · Original: https://sabihaskitchen.com/sri-lankan-devilled-chicken/
