Sri Lankan devilled chicken
Sticky, spicy chicken with onion and pepper in a tangy chilli and tomato sauce, a Sri Lankan pub favourite.
- Time35 min
- LevelEasy
- Costabout £1.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the chicken with the cornflour and half the pepper.
- 2
Heat 1 tablespoon of oil in a large pan. Fry the chicken for 6 minutes until golden and cooked through. Remove and set aside.
6 min - 3
Add the rest of the oil. Fry the onion and pepper for 4 minutes over a high heat.
4 min - 4
Add the garlic, ginger and chilli flakes and stir for 1 minute.
- 5
Mix the ketchup, chilli sauce, soy sauce, sugar and 4 tablespoons of water. Pour into the pan and bubble for 2 minutes.
- 6
Return the chicken, toss until glossy, scatter over the spring onions and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.