Devilled Chicken – Sri Lankan Style

Ingredients:

1) 500g chicken (skinless and with bones better but sadly my market didn’t have proper chicken on bone so I had to buy breast filets)
2) 5 medium onions cut into half rings.
3) 1/2 medium tomato cut into semi circle slices.
4) 3 cloves of garlic chopped into tiny pieces..
5) 4 green chillies, split into lengthwise pieces.
6) 1 spring onion chopped up (optional, I just had it left in the refrigerator so used it).
7) 1 lime.
8.) Red chillie/paprika powder.
9) Pepper powder.
10) Turmeric powder.
11) Cumin.
12) Mustard seeds.
13) Ketchup.
14) Chillie and garlic sauce (optional).
15) Hot sauce (optional).
16) Chillie Sauce (optional).
17) Salt.
18) Oil.


Note: You can use any sauce, or sauce mixes you like, but ketchup or tomato sauce is a must. Even though I didn’t add soy sauce (cause I didn’t have any), I sooooo badly wanted to add a teaspoon full , but sadly I didn’t have any soy sauce at home. If you are making this recipe with shrimps to make devilled shrimp, then you can add a bit of oyster sauce too and fish sauce.

Method:

1) first we need to marinade the meat, if you don’t have patience you can close and marinade the meat for about 3 hours in room temperature, but I left the meat to marinade in the refrigerator over night to let the meat absorb the flavor and become more tender.
To marinade the meat, chop the chicken into medium sized cubes or chunks and put them in a bowl. To this add, 1 1/2 teaspoon of red chillie/paprika powder, 2 1/2 teaspoons of pepper powder, 3/4 teaspoon of turmeric powder, 1 teaspoon of salt and the juice of half a lime.
mix them all well (ohhhhhhh yea…I used my fingers…..nothing like getting up close and personal with a dead chicken…boooyyyyea) till all the chunks of meat are evenly coated.
Close the meat and leave it to marinade the fast method (leaving the meat for 3 hours in room temperature) or the slow method (leaving the meat to marinade over night in the refrigerator). I prefer the slow method, yes patience young padawan. When you finally open the marinaded meat.

2) Time to deep fry the chicken now. In a pot or saucepan, add sufficient amount of oil to deep fry, that is the chicken chunks must be surrounded by oil and be able to submerge in the oil. Deep fry them till they are nice and brown.

3) While the meat is frying, cut up the vegetables as required.

4) Time to make the devilled chicken now. In a wok or saucepan, add about 3 teaspoons of oil. When the oil is hot, add 1 teaspoon of mustard and 1 teaspoon of cumin seeds. When the cumin and mustard seeds start to pop, add the chopped garlic to the oil. Let the garlic fry and flavor the oil for about 30 seconds, then add the onions. As soon as you add the onions, add the salt necessary for the dish, about 1 teaspoon (remember its ok if you add too little, you can always add more salt later, but if you put too much, you are screwed).
When the onions turn transparent and soft, add the green chillies, spring onion and tomatoes.
Stir fry the vegetables for about a minute, then add the deep fried chicken pieces.

Time for the sauce, woooohooooooo!! These are the sauces I used: