Sri Lankan Devil's Chicken Sri Lankan Devil's Chicken

Sri Lankan Devil's Chicken 250 Image by: Sri Lankan Devil's Chicken 250 Author: Canadian Living

This dish comes from Ontario's large South Asian community. Look for curry leaves in Asian markets (freeze leftovers in a resealable bag for up to three months). If you can't find them, this dish is still tasty without them. Serve with steamed basmati rice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2011



Pat chicken dry. Combine chicken, three-quarters of the salt, and the turmeric; cover and refrigerate for 30 minutes.

Stir together vinegar, tomato paste, sugar, cayenne pepper, garlic, paprika, remaining salt and 1/4 cup water. In mortar with pestle, pound dried hot peppers until broken. Set hot peppers and vinegar mixture aside separately.

In wok or large skillet, heat 1 tbsp of the oil over medium heat; brown chicken, in batches if necessary, about 15 minutes. Transfer to plate.

Increase heat to medium-high; add remaining oil to pan. Sauté chopped onion until golden, about 5 minutes. Add pounded hot peppers; stir in green onions, red and green hot peppers, curry leaves and cinnamon; cook until vegetables are softened, about 2 minutes.

Add tomato; return chicken and any accumulated juices to pan. Stir in vinegar mixture; cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook until thickened, about 5 minutes.

Nutritional facts Per serving: about

  • Sodium 553 mg
  • Protein 25 g
  • Calories 410.0
  • Total fat 27 g
  • Potassium 745 mg
  • Cholesterol 105 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g


  • Iron 18.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 19.0
  • Vitamin C 38.0
Share X

Sri Lankan Devil's Chicken