Sri Lankan Devilled Chicken is a bold, spicy, and irresistibly flavorful dish that’s a true favorite in Sri Lankan cuisine. Tender pieces of chicken are fried until they are golden and slightly crispy. They are then tossed in a vibrant sauce made with onions, bell peppers, and tomatoes. The sauce also includes soy sauce, vinegar, and chili. The combination of sweet, tangy, and fiery flavors is perfect with fried rice. It pairs well with noodles or even a simple bowl of steamed rice.
This dish is all about balance. There is sweetness from tomato sauce and sugar. Heat comes from chili flakes or sauce. A sharp tang from vinegar ties everything together. The glossy sauce coats the chicken beautifully, giving every bite a mouthwatering depth of flavor.
Whether served at family gatherings, dinner parties, or roadside eateries, Devilled Chicken never fails to impress. It’s a crowd-pleaser that captures the essence of Sri Lankan cooking—vibrant, spicy, and full of life.
Ingredients: Sri Lankan Devilled Chicken
- 3 lbs Chicken, cut into pieces
- 1 tsp Chili Powder (divided)
- 1 tsp Turmeric
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 tbsp Ginger Garlic paste
- 1 tsp Vinegar
- 10 Curry Leaves (optional)
- 10 pieces Pandan Leaves, cut into 2″ pieces (optional)
- Oil (for frying)
- 2 large or 3 medium Onions, sliced
- 2 cups tomatoes
- 2 tsp Crushed Red Chilies
- 4 Banana Chilies (Yellow Chilies), sliced
- 2 Green Chilies, sliced lengthwise
Instructions: Sri Lankan Devilled Chicken Recipe
- Marinate the Chicken:
- In a large bowl, combine chicken, 1 tsp oil, and vinegar. Add 1 tsp chili powder, turmeric, and 1 tbsp ginger garlic paste. Season with salt, black pepper, and curry powder (if using).
- Mix well to coat all the chicken pieces evenly.
- Cover and refrigerate for at least 30 minutes (or longer for more flavor). Mix again before frying.
2. Fry the Chicken:
- Heat oil in a shallow pan over medium-high heat.
- Add the marinated chicken pieces and sear until golden and crispy—about 6 minutes per side, flipping halfway through.
- Remove and place on paper towels to drain excess oil.
3. Prepare the Devilled Mix:
- Remove most of the oil, keeping about 3 tablespoons in the pan.
- Add sliced onions, banana chilies, and green chilies. Then, add crushed red chilies and the remaining chili powder (optional). Mix in 1 tbsp ginger garlic paste, and salt. Finally, combine curry leaves and pandan leaves.
- Stir-fry on high heat until onions soften and the mixture becomes aromatic.
- Combine and Finish:
- Add the fried chicken back to the pan and mix well with the sautéed vegetables and spices.
- Stir-fry for 10 minutes on high heat, allowing the flavors to coat the chicken evenly.
- Taste and adjust salt as needed.
- Serve and Enjoy:
- Serve hot with Sri Lankan fried rice, yellow rice, or roti.
Notes and Tips for Sri Lankan Devilled Chicken:
- Marination Time: The longer you marinate the chicken, the more flavorful it becomes. If possible, marinate for at least an hour or even overnight in the refrigerator.
- Cooking Method: While deep-frying gives a crispier texture, shallow-frying is a healthier choice that still delivers great flavor and texture.
- Type of Chicken: Boneless chicken thighs work best for this recipe. They stay juicy and tender. You can also use breast pieces or bone-in cuts.
- Spice Level: Adjust the amount of chili powder and chili flakes based on your spice tolerance. For a milder version, reduce the chilies or remove the seeds.
- Optional Add-ins: A splash of soy sauce or tomato ketchup can add extra depth to the sauce. They can also add sweetness if you like it slightly saucier.
- Curry Leaves and Pandan Leaves: These ingredients add authentic Sri Lankan aroma and flavor. If you can’t find them, you can skip them. Alternatively, use a few basil leaves as a substitute.
- Serving Suggestion: Best enjoyed hot with Sri Lankan fried rice, vegetable rice, kottu roti, or paratha.
Serving Suggestions for Sri Lankan Devilled Chicken:
- Serve hot and fresh straight from the pan for the best flavor and texture.
- Pair it with Sri Lankan Fried Rice, Yellow Rice, or Steamed White Rice to balance the spiciness.
- It also tastes amazing with Vegetable Noodles or Kottu Roti for a full Sri Lankan-style meal.
- For a party platter, serve it as a spicy appetizer garnished with sliced onions, green chilies, and lime wedges.
- Add a side of cucumber salad or yogurt dip to cool down the heat.
- For a street-food twist, serve it inside roti wraps or buns for a fiery chicken sandwich.
- Garnish with fresh cilantro or spring onions for extra color and freshness before serving.
Video
Frequently Asked Questions (FAQ)
1. Can I use boneless chicken for this recipe?
Yes! Boneless chicken thighs or breast pieces work perfectly. Thighs are juicier and stay tender during high-heat cooking.
2. Do I have to deep-fry the chicken?
No, you can shallow-fry the chicken for a healthier version. It still gives a crispy texture while using less oil.
3. How spicy is Sri Lankan Devilled Chicken?
It’s typically spicy. You can easily adjust the heat by reducing the amount of chili powder, chili flakes, or fresh chilies.
4. Can I make it ahead of time?
Yes, you can marinate the chicken a day in advance and keep it in the fridge. Cook it just before serving for the best taste and texture.
5. What can I serve with Devilled Chicken?
It pairs wonderfully with Sri Lankan fried rice, yellow rice, plain rice, or kottu roti. You can also serve it as a spicy appetizer.
6. Can I use other meats instead of chicken?
Absolutely. This same method works well with prawns, beef, or pork—just adjust the cooking time appropriately.
7. Why are curry leaves and pandan leaves used?
They add a distinct aroma and depth of flavor that’s signature to Sri Lankan cooking. If unavailable, you can skip them or substitute with basil or bay leaves.
8. Can I make it saucier?
Yes! Add tomato ketchup, soy sauce, or even a splash of water. Toss the chicken at the end to create a thicker, glossier sauce.
Sri Lankan Devilled Chicken
Sri Lankan Devilled Chicken is a bold, spicy, and irresistibly flavorful dish that’s a true favorite in Sri Lankan cuisine. Tender pieces of chicken are first fried until golden and slightly crispy, then tossed in a vibrant sauce made with onions, bell peppers, tomatoes, soy sauce, vinegar, and chili. The combination of sweet, tangy, and fiery flavors makes it a perfect accompaniment to fried rice, noodles, or even a simple bowl of steamed rice.
Ingredients
- 3 lbs Chicken, cut into pieces
- 1 tsp Chili Powder (divided)
- 1 tsp Turmeric
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 tbsp Ginger Garlic paste
- 1 tsp Vinegar
- 10 Curry Leaves (optional)
- 10 pieces Pandan Leaves, cut into 2″ pieces (optional)
- Oil (for frying)
- 2 large or 3 medium Onions, sliced
- 2 cups Tomatoes
- 2 tsp Crushed Red Chilies
- 4 Banana Chilies (Yellow Chilies), sliced
- 2 Green Chilies, sliced lengthwise
Instructions
Marinate the Chicken:
- In a large bowl, combine chicken, 1 tsp oil, vinegar, 1 tsp chili powder, turmeric, 1 tsp each minced garlic and ginger, salt, black pepper, and curry powder (if using).
- Mix well to coat all the chicken pieces evenly.
- Cover and refrigerate for at least 30 minutes (or longer for more flavor). Mix again before frying.
Fry the Chicken:
- Heat oil in a shallow pan over medium-high heat.
- Add the marinated chicken pieces and sear until golden and crispy—about 6 minutes per side, flipping halfway through.
- Remove and place on paper towels to drain excess oil.
Prepare the Devilled Mix:
- Remove most of the oil, keeping about 3 tablespoons in the pan.
- Add sliced onions, banana chilies, green chilies, crushed red chilies, remaining chili powder (optional), 1 tsp garlic, 1 tsp ginger, salt, curry leaves, and pandan leaves.
- Stir-fry on high heat until onions soften and the mixture becomes aromatic.
Combine and Finish:
- Add the fried chicken back to the pan and mix well with the sautéed vegetables and spices.
- Stir-fry for 10 minutes on high heat, allowing the flavors to coat the chicken evenly.
- Taste and adjust salt as needed.
Serve and Enjoy:
- Serve hot with Sri Lankan fried rice, yellow rice, or roti.
Notes
- Marination Time: The longer you marinate the chicken, the more flavorful it becomes. If possible, marinate for at least an hour or even overnight in the refrigerator.
- Cooking Method: While deep-frying gives a crispier texture, shallow frying is a healthier choice that still delivers great flavor and texture.
- Type of Chicken: Boneless chicken thighs work best for this recipe. They stay juicy and tender. You can also use breast pieces or bone-in cuts.
- Spice Level: Adjust the amount of chili powder and chili flakes based on your spice tolerance. For a milder version, reduce the chilies or remove the seeds.
- Optional Add-ins: A splash of soy sauce or tomato ketchup can add extra depth to the sauce. They can also add sweetness if you like it slightly saucier.
- Curry Leaves and Pandan Leaves: These ingredients add authentic Sri Lankan aroma and flavor. If you can’t find them, you can skip them. Alternatively, use a few basil leaves as a substitute.
- Serving Suggestion: Best enjoyed hot with Sri Lankan fried rice, vegetable rice, kottu roti, or paratha.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
