Zesty Sri Lankan Devilled Chicken
This week's pick brings the bold, punchy flavors of Sri Lankan street food right to your kitchen. A perfect balance of sweet, spicy, and tangy, this dish offers an exciting texture with crispy leeks that elevate a classic weeknight dinner into something truly special.
Ingredients
- Chicken thighs (boneless, cubed)600 g
- Leeks (thinly sliced)2 stk
- Red onion (cut into wedges)1 stk
- Bell pepper (cubed)1 stk
- Ginger-garlic paste1 tbsp
- Soy sauce2 tbsp
- Tomato ketchup3 tbsp
- Chili flakes1 tsp
- Coconut oil2 tbsp
- Fresh lime1 stk
Instructions
Heat half of the coconut oil in a large pan over medium-high heat. Fry the sliced leeks until they are golden and crispy. Remove them from the pan and set aside on a paper towel.
Add the remaining oil to the same pan. Season the chicken with salt and sear over high heat until browned and fully cooked, about 6-8 minutes.
Toss in the onion wedges, bell peppers, and ginger-garlic paste. Stir-fry for 3 minutes so the vegetables soften slightly but retain a satisfying crunch.
Stir in the soy sauce, ketchup, and chili flakes. Mix well until the sauce thickens and coats the chicken and vegetables in a sticky, vibrant red glaze.
Squeeze fresh lime juice over the dish to brighten the flavors. Serve immediately with steamed rice, topped with the reserved crispy leeks.
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