Sri Lankan · intermediate
Sri Lankan Devilled Chili Chicken Thighs
Crispy chicken thigh pieces flash-sauteed and coated in a spicy tamarind tomato sauce with crunchy bell peppers and onions.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss the chicken thigh pieces with soy sauce and black pepper in a bowl; let rest for 10 minutes.
- 02
In a small bowl, whisk together tomato paste, tamarind concentrate, chili flakes, and 3 tablespoons of warm water to create the devilled sauce base.
- 03
Heat 1.5 tablespoons of coconut oil in a wok or large skillet over high heat.
- 04
Add chicken pieces in a single layer and sear for 5 to 6 minutes, turning occasionally until browned and cooked through; transfer to a plate.
- 05
Add remaining oil, sliced garlic, onion wedges, and bell peppers to the hot wok; flash-fry for 2 minutes until vegetables are tender-crisp.
- 06
Return chicken to the wok, pour in the devilled sauce, and stir-fry over high heat for 2 minutes until sauce coats the meat thickly.
A LITTLE KITCHEN KNOW-HOW
Devilling (High-Heat Stir-Frying)
Rapidly tossing pre-cooked proteins and vegetables in a spicy, acidic, and slightly sweet reduction over intense heat.
Notes from the kitchen
- Keep the stove heat high during devilling to ensure vegetables remain crunchy while the glaze caramelizes.
- Adjust crushed chili flakes based on spice preference without altering the sweet-tangy sauce balance.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
