Since being in isolation and with no hope of going back home to my little island of Sri Lanka for some yummy food I thought I would take on the task to make some of my favourite dishes. When I popped a picture of the devilled chicken up on my instagram stories, lots of people asked for a recipe. So I thought I would share my first ever recipe on here. Please bare with me on this one. And if you decide to try it – please let me know how it goes.
What you will need:
- Boneless chicken (1 box of it)
- Onion (x1)
- Chillis (the small fiery kind)
- Capsicum (if you can find some bell peppers or larger chillis could do)
- Spring onion (x2)
- Tomato (x1)
- Chilli Flakes (1 tsp)
- Chilli powder ( 1 or 1 1/2 tsp)
- Turmeric (1/4 tsp)
- Garlic ( 5 cloves or more if you want) – you can add the paste instead if you want
- Ginger (a good chunk lets say an inch) – once again you can use ginger paste if you want
- Cinnamon (sticks or powder will do too – 1 tsp)
- Chilli paste (1 or 2 tsp of it depends on how spicy you want it – the more the merrier)
- Tomato Ketchup (3 tbsp)
- Soya sauce (2tbsp)
- Sugar (2 tsp)
- Some water (1/3 cup of water – but watch the runny ness of the sauce – so only add bit by bit and it depends on whether you like a thick and sticky sauce or slight more runny)
- Corn flour (or even normal flour will do) (3/4 tsp)
- Olive oil for the sauce
Cook the chicken – if you want you can deep fry the chicken but I do not do that. Here are my steps.
- Marinate the chicken with a little oil and some salt and pepper for a little while before cooking. The longer you marinate it the better but it does not need to be done the night before or anything like that.
- Heat up a pan and pop the chicken in and cook the chicken.
- Once the chicken is cooked take the chicken out and keep it to one side.
Now on to the sauce:
- Add in the garlic and ginger into a pan with some oil. Until they are a nice golden brown colour.
- Pop in the cinnamon. I busted powder because I did not have sticks and it turned out fine.
- Then add the chilli flakes and chilli powder – add in the chilli for your taste, all the spices does add a punch.
- Then add in the tomato ketchup and stir throughly.
- Add in the soya sauce and mix well again.
- Add in the water bit by bit, see how you would like the consistency of the sauce to be. I like it a little bit on the thicker side.
- This is when you add the turmeric – full disclosure I have made this without it and it still tasted great. So let’s say this is optional.
- Add in the sugar here and stir the mixture throughly and leave a little bit to thicken up.
- Pop in the chilli paste. Honestly this all depends on your chilli tolerance. I love it spicy sea keep that in mind.
- Pop in the flour here. I did use normal flour and it worked out just find. It just needs something to thicken it up.
- Stir it up – do not let it burn!
- Now your sauce is ready!
- Now let’s start popping everything in.
- Put in your onions, capsicums, spring onions and chillis in at this stage, and stir them with the sauce.
- Do this for a few about 4/5 minutes. The vegetables do not have to get soft, they should have a little crunch to them.
- Then add in the chicken and stir the sauce in throughly.
- Also add in the tomatoes at this stage.
- Mix throughly and make sure to cover everything with that yummy sauce.
- Then take it off the heat and enjoy.
You can have this a yummy snack with a beverage or maybe have it with fries, or even with some rice and veggies.
Enjoy – if you do try this recipe out let me know how it goes. x