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Sri Lankan Deviled Chicken

3.23 from 40 votes
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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

Instructions
 

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