Editorial sample recipeSri LankanintermediateHalalDairy-Free

Sri Lankan Devilled Chili Chicken Thighs

Name: Sri Lankan Devilled Chili Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 550 g boneless skinless chicken thighs, cut into 1-inch bite-sized cubes; 1.5 tbsp halal soy sauce; 2 tbsp tomato paste; 1 tbsp crushed red chili flakes; 1 tsp tamarind concentrate; 1 large bell pepper, cut into 1-inch squares; 1 large red onion, cut into 1-inch wedges; 4 piece garlic cloves, thinly sliced; 2 tbsp coconut oil

Crispy chicken thigh pieces flash-sauteed and coated in a spicy tamarind tomato sauce with crunchy bell peppers and onions.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sri Lankan Devilled Chili Chicken Thighs

AI illustration

Technique to learn

Devilling (High-Heat Stir-Frying)

Rapidly tossing pre-cooked proteins and vegetables in a spicy, acidic, and slightly sweet reduction over intense heat.

Instructions

Step 1: Toss the chicken thigh pieces with soy sauce and black pepper in a bowl; let rest for 10 minutes.
Step 2: In a small bowl, whisk together tomato paste, tamarind concentrate, chili flakes, and 3 tablespoons of warm water to create the devilled sauce base.

Step 3: Heat 1.5 tablespoons of coconut oil in a wok or large skillet over high heat.

Step 4: 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.

Step 5: Add remaining oil, sliced garlic, onion wedges, and bell peppers to the hot wok; flash-fry for 2 minutes until vegetables are tender-crisp.

Step 6: 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.

Cooking tips

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.

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