Easy Devilled Chicken Sri Lankan Style
Introducing: The Chicken Devil
Devilled chicken is more commonly referred to as “chicken devil” or “chicken devel”in Sri Lanka. Whenever I hear the term devil chicken I think of something like this:
But of course “devilled” is just a way to describe food that is cooked with hot seasoning. Devilled chicken is a sweet and spicy recipe from China that’s incredibly popular in Sri Lanka.
Chinese food has been an ongoing culinary craze in Sri Lanka, with Chinese restaurants popping up everywhere. Chinese cuisine has been a strong influence in Sri Lanka and dishes like fried rice and devilled chicken have become staples of many Sri Lankans’ diets. Of course Sri Lankan cuisine hasn’t just adapted these recipes without giving them its own unique twists. Using our own herbs and spices to complement the recipes, Sri Lankans have thought up many amazing ways of cooking foreign cuisine, including Chinese.
Devilled dishes in particular have been so ubiquitous in Sri Lanka that I sometimes feel that a meal isn’t complete without at least one devilled dish. I’ve shared some of my favorite recipes for devilled food in the past, you can find them here:
Devilled chicked is often served as a started at parties and is especially popular with Sri Lankan children. This dish goes best with fried rice or yellow rice. You can find my fried rice recipe here.
You can use any part of the chicken except the intestines. Personally I prefer to use chicken breast.
1 kg chicken
1 large onion
2 large tomatos
7 garlic cloves
5 tablespoons ketchup
2 hot green chili peppers
3 onion leaves
1/2 red bell pepper
1 heaped table spoon hot chili pieces
1 inch ginger root
2 Knorr chicken soup cubes
1 teaspoon ground black pepper
1 teaspoon sugar
3 tablespoons vegetable oil
salt to taste
- Wash and clean the meat, then cut it into pieces of about 1 1/2 inch size each.
- Salt the meat evenly with about one teaspoon of salt.
- Deep-fry the meat until it gets a golden color.
- Cut the onion, red bell pepper, tomatos and green chili pepper separately into pieces of three quarter of an inch size each. Cut the onion leaves into 1 inch pieces.
- Chop the ginger and the garlic, make sure not to chop the garlic too small.
- Heat three tablespoons of vegetable oil in a large frying pan.
- Add the onion pieces and cook them on medium fire for one minute.
- Add the garlic, green chili pepper and ginger pieces, stir for two minutes and make sure that it doesn’t get burned. Lower the heat if necessary.
- Add the chili pieces, black pepper and Knorr chicken soup cubes. Stir and mix everything well.
- Add the tomatos, stir for half a minute.
- Taste to check if it needs more salt and add more if necessary.
- Add the chicken and stir well.
- Add the ketchup and stir until it’s mixed well.
- Add the onion leaves, stir again.