Deviled Chicken Recipe Sri Lanka Recipe For Stuffed

BEST DEVILED CHICKEN RECIPE SRI LANKAN (SIMPLE & TASTY)

Steps:

• Clean, rinse, and cut the chicken into medium-sized pieces. Add ginger and garlic pastes, turmeric powder, and salt. Mix and let them marinate for 30 minutes.
• Cook the marinated chicken covered under the high flame until all the liquid evaporates or 15 minutes, whichever comes first. In halfway through open the lid and give a stir to avoid burning.
• Fry the cooked chicken pieces to golden.
• Cut the onions, tomatoes, and banana peppers into medium-sized pieces. Also, half the green chilies and mince the ginger and garlic. Besides, get ready with curry leaves, lime, tomato sauce, red chili flakes, and crushed black pepper.
• Heat the oil in a pan and add minced ginger, minced garlic, curry leaves, and green chilies. Sauté them for one minute under high flame.
• Then, add onion, tomato, and banana pepper. Sauté them for two minutes under high flame. Stir frequently.
• Now, add fried chicken pieces, red chili flakes, and crushed black pepper. Mix and stir them for one minute under a low flame.
• Add some salt and tomato sauce. Give a good mix until all combined under low flame.
• Finally, switch off the flame and add the lime juice. Give one last good mix.
• This is how to make the best deviled chicken recipe in Sri Lankan style. Serve and enjoy this easy delicious devilled chicken.

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)