Sri Lankan Devilled Chicken probably is the fastest and easiest Sri Lankan chicken recipe you can find. No curry powder or exclusive ingredients. It is bachelor friendly and a meal in itself. Typically on the menu at celebrations and other special occasions, as a side dish with fried rice or string hoppers. It is also a popular among Sri Lankan male folk who like to pair it up with their favorite alcoholic beverage.
This recipe is a single serve if you don’t want to share (And up to 2 more servings if you’re generous!)
Happy cooking!
Sri Lankan Devilled Chicken Recipe
Ingredients used:
1 Large Chicken Breast (Skinless, Boneless) or 6 tenderloins
1/4 Bell Pepper (or 1 Capsicum/Cubanelle/Banana Pepper)
Leeks (3 inch size from stalk & a 6 inch piece from 2 leaves)
1/2 a Large Tomato, 1/2 Medium sized Onion
2 Tablespoons Ketchup, 1 Teaspoon Soy Sauce,
1 1/2 Teaspoons white sugar
1/4 Cup Oil, 1 inch piece ginger, 3 garlic cloves
1/2 Teaspoon Salt (or to taste)
Black Pepper, Chillie Flakes
Fry the chicken in oil until golden brown crust forms. Deep frying is an option too. Set aside the chicken in a bowl when it’s fried.
Into the same pan and remaining oil, add the ginger & garlic. Fry for about 1 minute. Add vegetables except tomato and 1/4 tsp salt. Quick fry for 2 minutes.
Add the chicken & tomato. Add 1/4 teaspoon salt.
Mix the ketchup, soy sauce, sugar & black pepper and add it in to the chicken & vegetable.
Add the chillie powder or paprika and chillie flakes.
Stir fry for 2 more minutes.
Enjoy with rice!
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