Let's cook Sri Lankan devilled chili chicken stir fry. This is spicy and easy to make. This recipe is great with fried rice or cooked rice. Use shallow fry so less oil.
Course: Side Dish
Cuisine: Sri Lankan
Deep Non Stick Pan
1KGChicken - Drumstick or boneless
3TeaspoonGarlic paste - Chopped garlic
2TeaspoonGinger Paste - Chopped Ginger
2Tablespoons Pepper Powder
4Tablespoons Tomato or chili Sauce
1½Tablespoons Corn flour
2Tablespoons Red Chili Powder
½Teaspoon Turmeric powder
5Tablespoons Chili Flakes, - Use for sause
½Tablespoons Salt - or based on your preference
Prepare Chicken and other vegetable ingredients.
Cut the chicken into pieces. If you use drumstick no need to cut them.
Marinate the chicken pieces with red chili powder, pepper powder (use only one tablespoon), turmeric powder, and salt for 15 minutes.
Cut onion into strips or ring shape and Capsicum into ½ inch ring shape.
Blend ginger and garlic and keep them separately.
Get the cooking pot and put the chicken pieces, one and a half (1½) cup of water and close the lid and cook for 15 minutes.
After 15 minutes, remove the chicken with a cooking spoon. Put the chicken stock water into a mixing bowl. We need it to prepare the devilled chicken sauce.
Add 90ml coconut oil to a nonstick pan. When the oil heated enough, add chicken pieces. Shallow fry chicken until they turn to a golden brown. Using a spoon or tong remove the fried chicken to the plate.
Mix cornflour, soya sauce, chili flask, sault, tomato or chili sauce, sugar, and one tablespoon pepper.
Add 10ml coconut oil to a nonstick pan. When the oil heated add garlic paste and when it turns to a golden brown add green chili, capsicum, ginger, and wait for 2 minutes.
Mix chicken stock with the previously prepared cornflour mixture.
Add above step prepared sauce, tomato piece, and fry chicken and wait for 2 minutes.
Add devilled chicken to plate and garnish with coriander.