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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 large chicken thighs
  • 3 dsps Sri Lankan Devilled spice paste (from Bart Ingredients)
  • the juice from half a lime
  • 2 medium green chillis
  • enough basmati rice for two
  • a pinch of turmeric
  • 2 cloves of garlic, finely chopped
  • 1 can of chopped tomatoes
  • a small bunch of coriander
  • a few lime wedges to serve
Sri Lankan Devilled Chicken
A fabulously fragrant, spicy curry with yellow rice!
Sri Lankan Devilled Chicken Sri Lankan Devilled Chicken

This dish is all about the spicy curry paste, made with fiery mix of hot chilli, paprika, allspice and clove! If you've ever travelled to the beautiful shores of Sri Lanka, this will certainly take you back to the island's distinctive cuisine. Enjoy!

  1. Start by scoring the skin of the chicken thighs to get two or three deep cuts in the flesh. Spoon over two dessert spoons of the paste and use a pastry brush to cover the meat all over. Pour in the lime juice, mix well and (if you have time), leave in the fridge to marinate for an hour or so
  2. When you're ready to cook, lay the chicken on a well greased piece of foil or grill pan with the green chillis, drizzle with oil and grill over a moderate heat for about ten minutes each side, until the juices run clear. Whilst they're cooking, get your rice on, following the instuctions on the pack for quantities and cooking times (add in the turmeric at this point, if you want 'yellow rice'!)
  3. In the meantime, fry the garlic for a minute or so before adding in the tomatoes and the third spoonful of the paste. Bring to a simmer, drain the rice and transfer to a serving dish with the chicken on top and the tomato sauce poured in around it. Finish with the coriander and lime wedges
Sri Lankan Devilled Chicken
A fabulously fragrant, spicy curry with yellow rice!
Sri Lankan Devilled Chicken Sri Lankan Devilled Chicken

This dish is all about the spicy curry paste, made with fiery mix of hot chilli, paprika, allspice and clove! If you've ever travelled to the beautiful shores of Sri Lanka, this will certainly take you back to the island's distinctive cuisine. Enjoy!

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 large chicken thighs
  • 3 dsps Sri Lankan Devilled spice paste (from Bart Ingredients)
  • the juice from half a lime
  • 2 medium green chillis
  • enough basmati rice for two
  • a pinch of turmeric
  • 2 cloves of garlic, finely chopped
  • 1 can of chopped tomatoes
  • a small bunch of coriander
  • a few lime wedges to serve
  1. Start by scoring the skin of the chicken thighs to get two or three deep cuts in the flesh. Spoon over two dessert spoons of the paste and use a pastry brush to cover the meat all over. Pour in the lime juice, mix well and (if you have time), leave in the fridge to marinate for an hour or so
  2. When you're ready to cook, lay the chicken on a well greased piece of foil or grill pan with the green chillis, drizzle with oil and grill over a moderate heat for about ten minutes each side, until the juices run clear. Whilst they're cooking, get your rice on, following the instuctions on the pack for quantities and cooking times (add in the turmeric at this point, if you want 'yellow rice'!)
  3. In the meantime, fry the garlic for a minute or so before adding in the tomatoes and the third spoonful of the paste. Bring to a simmer, drain the rice and transfer to a serving dish with the chicken on top and the tomato sauce poured in around it. Finish with the coriander and lime wedges