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.
In short
Zesty Sri Lankan Devilled Chicken takes about 30 minutes (10 min prep, 20 min cooking), serves 4 and needs 10 ingredients.
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Squeeze fresh lime juice over the dish to brighten the flavors. Serve immediately with steamed rice, topped with the reserved crispy leeks.
Questions and answers
How long does Zesty Sri Lankan Devilled Chicken take?
About 30 minutes in total: 10 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Chicken thighs (boneless, cubed), Leeks (thinly sliced), Red onion (cut into wedges), Bell pepper (cubed), Ginger-garlic paste, Soy sauce …. With Veloop you can add them all to your shopping list.
