Sri Lankan Devilled Chicken
Feb 17
Sweet, sour, devilishly hot but full of complex flavours. I ate quite a few of these in Sri Lanka and this one just about measures up. It took me quite a few goes to get it right because it’s all about the balance.
Try to find my choice of chilli and chilli and garlic sauce in your nearest Chinese supermarket or sub in your own favourite but make sure you taste the dish as you go as you don’t want to under or over-spice it. Pre-frying the chicken gives the dish a fantastic texture. Get the timing right so your onion retains a bit of bite whilst being palatably soft and don’t add the tomato too soon as it shouldn’t be mushy.
Judge the sauce so there’s enough to hold everything together without being sloppy.
Find the recipe here
