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Sri Lankan Deviled Chicken

3.23 from 40 votes
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Ingredients Method

Ingredients
  

Sauce mix
  • 3 tbsp Ketchup
  • 2 tbsps Soya sauce
  • 1 tsp Sri Lankan Chilli paste
  • 1 tsp Sugar
Chicken & Marinade
  • 2.2 lbs (1 kg) boneless Chicken
  • Salt and Pepper to taste
  • 1 tsp Sri Lankan Chilli powder
  • 1 tbsp Corn Starch
Onion & Veg stir fry
  • 1 cup Onion petals
  • 1/2 cup Banana Pepper
  • 1 tbsp Chillies 3-4 small chillies slit in half
Gravy
  • 5 cloves of Garlic approx & 1 inch piece Ginger (approx) - yield 3 tbsps
  • 4 - inch pieces of Cinnamon
  • 1 tsp red Chilli flakes
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 cup Water
  • 2 tbsps Pandan leaves
  • 1 - 2 tsps Corn starch slurry if required
  • 1/2 cup Tomatoes cut in large cubes

Method
 

  1. Add the sauce ingredients together and keep aside
  2. Marinate the chicken with the salt, pepper, chilli powder and corn starch and deep-fry till cooked and golden brown
  3. Heat some oil in a wok or kadai and add the onion petals, sliced banana pepper and green chillies
  4. Remove once slightly caramelized
  5. Pound the ginger and garlic together and add to the hot wok or kadai with some more oil
  6. Add the cinnamon and saute
  7. Add the red chilli flakes and the chilli powder
  8. Add the turmeric and mix
  9. Add the premixed sauces
  10. Add the water and bring to the boil
  11. Add the pandan leaves and allow it to boil for a minute
  12. Add the cooked chicken and mix to coat
  13. Add a tsp or so of the corn starch slurry if required
  14. Add the tomatoes and the sautéed onion and veg