Sri Lankan Devilled Chicken Recipe.

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. 

  1. 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. 
  2. Heat up a pan and pop the chicken in and cook the chicken. 
  3. Once the chicken is cooked take the chicken out and keep it to one side. 

Now on to the sauce: 

  1. Add in the garlic and ginger into a pan with some oil. Until they are a nice golden brown colour. 
  2. Pop in the cinnamon. I busted powder because I did not have sticks and it turned out fine. 
  3. Then add the chilli flakes and chilli powder – add in the chilli for your taste, all the spices does add a punch.
  4. Then add in the tomato ketchup and stir throughly. 
  5. Add in the soya sauce and mix well again. 
  6. 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.
  7. 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.
  8. Add in the sugar here and stir the mixture throughly and leave a little bit to thicken up. 
  9. Pop in the chilli paste. Honestly this all depends on your chilli tolerance. I love it spicy sea keep that in mind. 
  10. Pop in the flour here. I did use normal flour and it worked out just find. It just needs something to thicken it up. 
  11. Stir it up – do not let it burn!
  12. Now your sauce is ready! 
  13. Now let’s start popping everything in.
  14. Put in your onions, capsicums, spring onions and chillis in at this stage, and stir them with the sauce. 
  15. 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. 
  16. Then add in the chicken and stir the sauce in throughly. 
  17. Also add in the tomatoes at this stage. 
  18. Mix throughly and make sure to cover everything with that yummy sauce. 
  19. 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


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