Best Sri Lankan Spicy Baked Chicken Recipes

SRI LANKAN SPICY BAKED CHICKEN

Sri Lankan Spicy Baked Chicken image

Make and share this Sri Lankan Spicy Baked Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Chicken

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 chicken, washed and cut into 4 pieces
3 tablespoons red chili powder
1 teaspoon turmeric powder
1 tablespoon black pepper
1 tablespoon coriander powder
3 lemons, juice of
salt

Steps:

Make deep cuts in the chicken pieces.
Mix all the ingredients together, (except the chicken), in a large bowl.
Apply the mixture nicely onto the chicken.
Keep aside for 4 hours.
Bake the chicken till it is cooked.
Serve hot.

SRI LANKAN CHICKEN CURRY

Sri Lankan Chicken Curry image

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Provided by Sriyani

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 19

Ingredients

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice
¼ cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
½ cup water
1 ½ tablespoons tomato paste
3 tablespoons roasted Madras curry powder
½ (14 ounce) can coconut milk

Steps:

Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Nutrition Facts : Calories 392.9 calories, Carbohydrate 20.9 g, Cholesterol 72.7 mg, Fat 22.4 g, Fiber 5.5 g, Protein 31.4 g, SaturatedFat 16.7 g, Sodium 1877.8 mg, Sugar 4.3 g