Devilled Chicken – Sri Lankan Style -Health & Beauty Informations. This article, entitled Devilled Chicken – Sri Lankan Style, we have prepared this article carefully for you so you can retrieve information therein. Hopefully you understand the contents of this article that we put under the category cooking-tips, well, happy reading.

Title : Devilled Chicken – Sri Lankan Style
link : Devilled Chicken – Sri Lankan Style

Devilled Chicken – Sri Lankan Style

id = "post-body-7258991197059325389"> Ingredients:

1) 500 g chicken (skinless and with the best bones, but unfortunately my inappropriate market had chicken on the bone, so I had to buy breast fillets)
2) 5 medium onions, cut into half rings.
3) 1/2 medium tomato cut into slices semi circle.
4) 3 cloves garlic, chopped into small pieces ..
5) 4 green chillies, divided into longitudinal pieces.
6) 1 spring onion chopped (optional, only had to leave in the refrigerator to be used).
7) 1 lime.
. 8) Red chillie / paprika powder.
9) pepper powder.
10) Turmeric powder.
11) Cumin.
12) Mustard seeds.
13) Ketchup.
14) chillie and garlic sauce (optional).
15) Hot sauce (optional).
16) Chillie sauce (optional).
17) Ps.
18) Oil.


Note: You can use any sauce or sauce mixes you like, but ketchup or tomato sauce is a must. Although I not add soy sauce (because I did not have any), which sooooo badly wanted to add a teaspoon full, but unfortunately had no soy sauce in the country. If you are making this recipe with shrimp to devilled prawns, then you can add a little oyster sauce and fish sauce also.

Method:

1) first we have to marinate the meat, if you have patience you can close and marinate the meat for about 3 hours at room temperature, but we let it marinate meat in the refrigerator overnight to allow the meat to absorb the flavor and be more tender.
To marinate the meat, cut the chicken into cubes or medium sized pieces and put them in a bowl. To this add 1 1/2 teaspoons red / chillie pepper powder, 2 1/2 teaspoons of pepper powder, 3/4 teaspoon turmeric powder, 1 teaspoon salt and the juice of half lemon.
mix well (Ohhhhhhh yeah ... I used my fingers ... ..nothing like getting up close and personal with a dead chicken ... boooyyyyea) until all the pieces of meat are coated evenly.
Close the meat and marinate the quick method (leaving the meat for 3 hours at room temperature) or the slow method (leaving the meat to marinate overnight in the refrigerator). I prefer the slow method, yes patience young padawan. When he finally opens marinated meat.

2) Time for frying chicken now. In a pot or pan, add enough oil for frying, ie, the chicken pieces should be surrounded by oil and be able to dip into the oil. They fry them until they are well and brown.

3) While the meat is frying, cut the vegetables as needed.

4) Time to make devilled chicken now. In a wok or skillet, add about 3 tablespoons of oil. When the oil is hot, add 1 teaspoon mustard 1 teaspoon cumin seeds. When the cumin and mustard seeds begin to appear, add chopped garlic to the oil. Let fry garlic and flavor of the oil for about 30 seconds, then add the onions. As soon as the onion is added, add the necessary salt for the dish, about 1 teaspoon (remember that is not bad if you add too little, you can always add more salt later, but if it gets too much, you're screwed) .
When the onions become transparent and soft, add green peppers, onions and tomatoes.
Stir fry vegetables for about a minute, then add the pieces of fried chicken.

The time of the sauce, woooohooooooo !! These are the sauces that I used:

Thanks for Reading Devilled Chicken – Sri Lankan Style

Thank you for reading this Devilled Chicken – Sri Lankan Style, hopefully can give benefits to all of you. well, see you in posting other articles.

You are now reading the article Devilled Chicken – Sri Lankan Style Url Address https://healthnbeautyarticles.blogspot.com/2015/09/devilled-chicken-sri-lankan-style.html