Hi there! Craving the sweet, spicy, sticky chicken that disappears from the restaurant plate before the rice does? You can make it at home. This Sri Lankan devilled chicken recipe brings together browned chicken, crunchy vegetables, curry leaves and a glossy, tangy chilli sauce.
The trick is the sauce: mix it before you start, then reduce it quickly in a very hot pan until it clings to the chicken. No watery gravy. No long simmer. Just bold, balanced flavour in every bite.
Sri Lankan Devilled Chicken Recipe
Serves: 4
Prep time: 20 minutes, plus optional marinating
Cook time: 20 minutes
Heat level: Medium-hot; easy to adjust
Ingredients
Chicken and marinade
- 600 g boneless chicken thighs, cut into bite-size pieces
- 1 tsp chilli powder (Sri Lankan chilli powder)
- ½ tsp turmeric
- 1 tsp black pepper
- 1 tsp raw Sri Lankan curry powder (raw curry powder)
- 1 tbsp lime juice or vinegar
- 1 tsp grated ginger
- 1 tsp finely chopped garlic
- ½ tsp salt
- 1 tbsp neutral oil
Vegetables and aromatics
- 1 tbsp neutral oil, plus a little more if needed
- 8–10 curry leaves
- 1 small pandan leaf, cut into pieces (optional)
- 1 medium red onion, cut into chunky wedges
- 1 red or green bell pepper, cut into bite-size chunks
- 2–3 green chillies, slit lengthwise
- 1 medium tomato, cut into wedges
- 1 tsp chilli flakes, or more to taste (chilli flakes)
Sticky devilled sauce
- 3 tbsp tomato ketchup
- 1½ tbsp soy sauce
- 1 tbsp vinegar or lime juice
- 1 tsp sugar
- 1 tsp chilli sauce, optional
- 1 tbsp water, only if needed to loosen the sauce
Fresh vegetables and pantry basics are available in the Sri Lanka Stores Grocery section. For more island flavours, browse the Sri Lankan spices collection.
Step-by-Step Instructions
1. Season the chicken
Pat the chicken dry. In a bowl, mix it with chilli powder, turmeric, black pepper, curry powder, lime juice, ginger, garlic, salt and oil. Cover and marinate for 20 minutes while you prepare the vegetables and sauce. (If you’re short on time, carry on after 10 minutes. Dinner waits for no one.)
2. Mix the sauce before cooking
In a small bowl, whisk together ketchup, soy sauce, vinegar, sugar and optional chilli sauce. Set it by the stove.
This is the balance to aim for: sweet from ketchup and sugar, savoury from soy, sharp from vinegar or lime, and fiery from chilli. Taste the mixture. If you like it tangier, add a little more vinegar; if you want it sweeter, add a pinch of sugar. Keep the sauce concentrated. You’re making a coating, not a cup of gravy.
3. Sear the chicken in batches
Heat a wok or large frying pan over medium-high to high heat. Add a little oil. Arrange the chicken in a single layer and sear until browned, turning once. Cook in batches if needed; crowded chicken releases moisture and steams instead of browning.
Transfer the chicken to a clean plate once it is browned and nearly cooked through. It will finish cooking in the sauce. Keep raw-chicken utensils separate from cooked food.
4. Stir-fry the aromatics and vegetables
Add a little more oil to the same pan. Toss in the curry leaves and pandan, if using. Stir for about 20 seconds, then add the onion and green chillies. Cook for 1 minute.
Add the bell pepper and tomato. Stir-fry for another 1–2 minutes. You want the vegetables bright and just tender, with a little bite left. Don’t cook them until they collapse.
5. Reduce the sauce until glossy
Turn the heat up. Pour the prepared sauce into the pan and add the chilli flakes. Stir for 30–60 seconds, scraping up the browned bits from the bottom. Let the sauce bubble until it looks shiny and slightly thickened.
6. Toss, finish and serve
Return the chicken and any resting juices to the pan. Toss briskly for 2–4 minutes, until every piece is coated and the chicken is cooked through. Chicken should reach an internal temperature of 74°C / 165°F at its thickest point.
Taste and adjust with a splash of lime for extra brightness or a pinch of chilli flakes for more heat. Serve straight away with rice, fried rice or roti.
Watch the Recipe Video
Want to see another quick take on Sri Lankan devilled chicken?
It shows the same lively mix of chicken, chillies, curry leaves, onion, peppers and a sweet-spicy sauce.
Why the Sauce Turns Sticky
The secret is high heat, a measured amount of sauce and a short reduction. Ketchup brings sweetness and body; soy adds savoury depth; vinegar or lime keeps the flavour lively. Sugar helps the glaze cling, but use just enough to round out the sharpness.
Add the sauce after the vegetables have had a quick stir-fry. Let it bubble briefly, then toss the chicken through it. If you add too much water or simmer everything for a long time, the sauce loosens and the vegetables turn soft. Keep the pan hot and the cooking quick.
Troubleshooting Tips
- The chicken is pale, not browned. The pan may be crowded or not hot enough. Sear in batches and give each piece room.
- The sauce is watery. Lift out the chicken and vegetables briefly, then bubble the sauce over high heat until it thickens. Return everything and toss.
- The sauce tastes too sweet. Add vinegar or lime a little at a time. Taste after each splash.
- It’s too spicy. Stir in a little extra ketchup, or serve with more rice. Next time, use fewer green chillies and chilli flakes.
- The vegetables are soggy. Add them after the chicken has been seared, and cook them only until crisp-tender.
- The chicken is dry. Cut the pieces evenly and avoid overcooking during the first sear. Finish the chicken in the sauce and check that it reaches 74°C / 165°F.
What to Serve with Devilled Chicken
Make it a satisfying rice-and-curry plate with plain rice, a fresh sambol and a cooling vegetable side. Try our Sri Lankan chicken curry when you’re in the mood for a saucy curry, or add a fiery spoonful of lunu miris-style katta sambol. For another devilled favourite, explore Chef Publis Silva’s devilled prawns. And if you love a gently sweet curry on the table, try our Sri Lankan pumpkin curry.
Make the sauce your own, keep the vegetables crisp, and serve everything while it’s piping hot. Have fun, and don’t be surprised if everyone asks for seconds!
