Sri Lankan devilled chicken, a dish so spicy it'll make your taste buds do cartwheels.
So you're looking to expand your culinary horizons, are you? Well, you've come to the right place. We're going to introduce you to Sri Lankan devilled chicken, a dish so spicy it'll make your taste buds do cartwheels. Now before you get all worked up, no actual devils were involved in the making of this dish. The name comes from British colonists who thought the spicy seasonings were "devilishly" hot. Their loss, your gain.
Sri Lankan cuisine is a melting pot of flavors from Southern India, Indonesia, Malaysia, and of course, good old Mother England. Devilled chicken combines the best of these influences: the chili peppers and black pepper of India, the coconut milk of Indonesia, the turmeric and curry leaves of Malaysia, all with a squeeze of lime from the British. One bite of this and you'll be transported to the shores of the Indian Ocean, basking in the glow of cinnamon-colored sunsets and trading spices with seafaring merchants. An entire history of culinary fusion on your plate. Not bad for 100 words if we do say so ourselves.
What Is Sri Lankan Devilled Chicken?
What exactly is Sri Lankan devilled chicken? Well, to put it simply, it’s chicken with an attitude. This fiery dish is chicken pieces marinated in a blend of spices that’ll make your taste buds sit up and take notice.
The key ingredients that give devilled chicken its distinctive flavor are:
Red chilies: Lots of them. After all, this dish is all about the heat. The chilies provide a spicy kick that’ll have you reaching for your water glass.
Pepper: Black peppercorns and white pepper are commonly used. They add a pungent, earthy flavor to balance the heat of the chilies.
Vinegar: Rice vinegar or lime juice are typically used. The bright, tangy acidity helps cut through the richness and mellows the strong flavors.
Spice mix: In addition to chilies and pepper, a devilled chicken blend often contains cinnamon, cardamom, cloves, and curry leaves. This unique combination of sweet and savory spices gives the dish an intriguing aroma and layers of flavor.
Coconut milk: The creamy coconut milk helps temper the heat and spices, while adding a subtle nutty sweetness.
Palm sugar: Made from the sap of coconut palm trees, palm sugar has a mild molasses-like flavor that provides a touch of natural caramel-like sweetness.
So there you have it, a quick primer on Sri Lanka’s famously fiery devilled chicken. Be forewarned, this dish is not for the faint of heart. But if you’re craving an intensely spiced, flavor-packed meal that’s as memorable as it is delicious, devilled chicken should be at the top of your list. The exotic blend of spices and chilies are guaranteed to thrill your taste buds - even if they are a bit surprised by the experience!
Ingredients in Devilled Chicken
To make devilled chicken, you’ll need a few key ingredients. And by “key,” we mean the ones Ruchi #1’s head chef keeps under lock and key in the pantry. Just kidding, the ingredients are common, but the secrets of how much chili to add? Now that’s the real mystery.
Chicken: Unless you’re making vegetarian devilled chicken, which would be weird. Use bone-in, skin-on chicken pieces for maximum flavor. Thighs are ideal.
Chili peppers: Ruchi #1 likely uses a mix of spicy chili peppers to give the dish some heat without requiring a fire extinguisher. You can use crushed red pepper, minced jalapeños, or chopped bird’s eye chilies depending on how much you want to punish your taste buds.
Ginger and garlic: To give the dish an aromatic kick and zing, plenty of minced ginger and garlic are essential. If you have sensitive family members, you may want to ease up on the quantities. But for maximum authenticity, don’t skimp!
Spices: Cinnamon, cardamom, nutmeg, and cloves combine for a warm, earthy spice profile. Turmeric adds an yellow hue. And of course, chili powder, paprika, coriander, and cumin are must-haves. Ruchi #1’s exact blend and ratios are a closely guarded secret, so you’ll have to experiment.
Coconut milk: Provides a creamy base for the spices and peppers to mingle in. Light coconut milk works well so the flavors don’t become too rich.
Rice or bread: To soak up the flavorful and fiery sauce, rice, roti, or kottu roti are served on the side. You’ll want something to cool your tongue between bites!
With all these ingredients simmering away, your kitchen will smell as transportive as the island of Sri Lanka. Your taste buds will thank you, even if they complain at first! Ruchi #1 would be proud.
How to Make Devilled Chicken
To make devilled chicken, a spicy Sri Lankan dish, you’ll need a few key ingredients and a dash of patience.
The Chicken
Use bone-in, skin-on chicken thighs for maximum flavor. Chicken breast will dry out and lack flavor. Thighs have the perfect ratio of meat to fat and connective tissue.
Prick the chicken thighs a few times with a fork to allow the spices to penetrate.
The Spices
The spice blend, imaginatively called “devilled” spices, usually contains:
Chili peppers: Add heat and a touch of sweetness. Use red chili peppers for more color and flavor.
Black pepper: Essential for heat and aroma. Coarsely crush whole peppercorns for the best flavor.
Cinnamon: A surprise addition that adds a warm, sweet undertone.
Coriander: Provides an earthy, citrusy kick.
Fenugreek: Adds a maple-like flavor. Just a pinch will do.
Turmeric: Gives the dish a vibrant yellow color and earthy, bitter flavor.
The Process
Combine the spices to make the devilled spice rub. Use your senses - it should be brightly hued and pungent. Add chili and black pepper based on your heat tolerance.
Massage the spice rub thoroughly into the chicken. Let the chicken marinate for at least 30 minutes to allow the flavors to develop.
Heat several tablespoons of coconut oil in a skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is crisp, about 10 minutes.
Flip the chicken and cook the second side until the chicken reaches an internal temperature of 165 F.
Taste and add more chili and pepper if desired. Serve the devilled chicken with coconut rice, a cucumber raita, and mango chutney.
The key to great devilled chicken is using fresh, bold spices, marinating the chicken long enough, and not skimping on the coconut oil. Follow these steps and you’ll be making devilled chicken like a pro in no time! Your taste buds will thank you, even if your sinuses don’t.
Pairing Devilled Chicken With Rice and Sambol
The Rice Conundrum
Rice is a staple side for devilled chicken, but which kind do you choose? There are more types of rice in Sri Lanka than days in the year. Do you go with red rice, white rice, or the poetically named ‘moon rice’? Decisions, decisions.
Personally, I like to live dangerously and mix multiple kinds of rice on my plate, creating a mosaic of colors and textures with each bite. But for the indecisive or less adventurous, white rice is a safe choice. Fluffy, lightweight, and able to soak up sauces, white rice is like a warm, comforting hug.
Sambol: Not Your Average Condiment
Sambol, a spicy Sri Lankan chili paste, is a necessary accompaniment for devilled chicken. But sambol is not your run-of-the-mill condiment. There are many types, and Sri Lankans can be quite passionate in their opinions on which is best. The most common are pol sambol (coconut sambol), katta sambol (chili sambol), and seeni sambol (onion sambol).
For devilled chicken, I would recommend pol sambol, made from chili, grated coconut, lime, and salt. Its creamy, tangy, and spicy flavors complement the dish perfectly. But beware—despite its innocent pink hue, pol sambol packs a fiery punch. Add it gradually until your tongue tingles with just the right amount of heat.
Really though, the only way to settle the great rice and sambol debate is through frequent taste testing. Luckily, as your waistline expands to accommodate your growing appetite for Sri Lankan food, so too does your capacity for spice. It’s a win-win situation. Now the only question is, how soon can you make it to your nearest Sri Lankan restaurant? The devilled chicken awaits.
Where to Find the Best Devilled Chicken in canada
The Hunt Begins
Finding the best devilled chicken in Canada may seem like an impossible task. After all, this spicy Sri Lankan dish has not yet achieved mainstream popularity like butter chicken or roti. But for those in the know, some establishments are serving up devilishly delicious takes on this dish.
Look to the Experts
As with any cuisine, your best bet is to ask those who grew up with the real deal. Canadians will undoubtedly point you to Ruchi #1, a hole-in-the-wall Sri Lankan and South Indian restaurant located in Scarborough. Here, the devilled chicken is made according to “auntie’s secret recipe” with a fiery blend of chili, garlic, and fragrant spices. The chicken pieces are fried until crispy and then tossed in the spicy-sweet sauce, served with a side of rice to temper the heat.
DIY Taste Test
If you prefer the thrill of discovery, conduct your own tasting tour in Ruchi#1 .By the end of your experiment, you’ll have found your personal favorite—and a newfound appreciation for this underrated dish.
Conclusion
And so now you've been introduced to the wonders of Sri Lankan devilled chicken. Your taste buds have been tantalized, your curiosity piqued. The exotic blend of spices is lingering on your tongue, the memory of that first fiery bite still fresh in your mind. No doubt you've already searched online for the closest Sri Lankan restaurant and have the number on speed dial. There's a whole new world of flavor out there for you now that the doors to Sri Lankan cuisine have been opened. Don't be surprised if your friends start commenting on the enticing aromas wafting from your kitchen as you try your hand at conjuring up your own batch of devilled chicken. Just do your best not to get too carried away with the chili - we don't want any accidental fires or false alarms now. Your culinary adventures have only just begun. Bon appetit!
Sri Lankan cuisine is a melting pot of flavors from Southern India, Indonesia, Malaysia, and of course, good old Mother England. Devilled chicken combines the best of these influences: the chili peppers and black pepper of India, the coconut milk of Indonesia, the turmeric and curry leaves of Malaysia, all with a squeeze of lime from the British. One bite of this and you'll be transported to the shores of the Indian Ocean, basking in the glow of cinnamon-colored sunsets and trading spices with seafaring merchants. An entire history of culinary fusion on your plate. Not bad for 100 words if we do say so ourselves.
What Is Sri Lankan Devilled Chicken?
What exactly is Sri Lankan devilled chicken? Well, to put it simply, it’s chicken with an attitude. This fiery dish is chicken pieces marinated in a blend of spices that’ll make your taste buds sit up and take notice.
The key ingredients that give devilled chicken its distinctive flavor are:
Red chilies: Lots of them. After all, this dish is all about the heat. The chilies provide a spicy kick that’ll have you reaching for your water glass.
Pepper: Black peppercorns and white pepper are commonly used. They add a pungent, earthy flavor to balance the heat of the chilies.
Vinegar: Rice vinegar or lime juice are typically used. The bright, tangy acidity helps cut through the richness and mellows the strong flavors.
Spice mix: In addition to chilies and pepper, a devilled chicken blend often contains cinnamon, cardamom, cloves, and curry leaves. This unique combination of sweet and savory spices gives the dish an intriguing aroma and layers of flavor.
Coconut milk: The creamy coconut milk helps temper the heat and spices, while adding a subtle nutty sweetness.
Palm sugar: Made from the sap of coconut palm trees, palm sugar has a mild molasses-like flavor that provides a touch of natural caramel-like sweetness.
So there you have it, a quick primer on Sri Lanka’s famously fiery devilled chicken. Be forewarned, this dish is not for the faint of heart. But if you’re craving an intensely spiced, flavor-packed meal that’s as memorable as it is delicious, devilled chicken should be at the top of your list. The exotic blend of spices and chilies are guaranteed to thrill your taste buds - even if they are a bit surprised by the experience!
Ingredients in Devilled Chicken
To make devilled chicken, you’ll need a few key ingredients. And by “key,” we mean the ones Ruchi #1’s head chef keeps under lock and key in the pantry. Just kidding, the ingredients are common, but the secrets of how much chili to add? Now that’s the real mystery.
Chicken: Unless you’re making vegetarian devilled chicken, which would be weird. Use bone-in, skin-on chicken pieces for maximum flavor. Thighs are ideal.
Chili peppers: Ruchi #1 likely uses a mix of spicy chili peppers to give the dish some heat without requiring a fire extinguisher. You can use crushed red pepper, minced jalapeños, or chopped bird’s eye chilies depending on how much you want to punish your taste buds.
Ginger and garlic: To give the dish an aromatic kick and zing, plenty of minced ginger and garlic are essential. If you have sensitive family members, you may want to ease up on the quantities. But for maximum authenticity, don’t skimp!
Spices: Cinnamon, cardamom, nutmeg, and cloves combine for a warm, earthy spice profile. Turmeric adds an yellow hue. And of course, chili powder, paprika, coriander, and cumin are must-haves. Ruchi #1’s exact blend and ratios are a closely guarded secret, so you’ll have to experiment.
Coconut milk: Provides a creamy base for the spices and peppers to mingle in. Light coconut milk works well so the flavors don’t become too rich.
Rice or bread: To soak up the flavorful and fiery sauce, rice, roti, or kottu roti are served on the side. You’ll want something to cool your tongue between bites!
With all these ingredients simmering away, your kitchen will smell as transportive as the island of Sri Lanka. Your taste buds will thank you, even if they complain at first! Ruchi #1 would be proud.
How to Make Devilled Chicken
To make devilled chicken, a spicy Sri Lankan dish, you’ll need a few key ingredients and a dash of patience.
The Chicken
Use bone-in, skin-on chicken thighs for maximum flavor. Chicken breast will dry out and lack flavor. Thighs have the perfect ratio of meat to fat and connective tissue.
Prick the chicken thighs a few times with a fork to allow the spices to penetrate.
The Spices
The spice blend, imaginatively called “devilled” spices, usually contains:
Chili peppers: Add heat and a touch of sweetness. Use red chili peppers for more color and flavor.
Black pepper: Essential for heat and aroma. Coarsely crush whole peppercorns for the best flavor.
Cinnamon: A surprise addition that adds a warm, sweet undertone.
Coriander: Provides an earthy, citrusy kick.
Fenugreek: Adds a maple-like flavor. Just a pinch will do.
Turmeric: Gives the dish a vibrant yellow color and earthy, bitter flavor.
The Process
Combine the spices to make the devilled spice rub. Use your senses - it should be brightly hued and pungent. Add chili and black pepper based on your heat tolerance.
Massage the spice rub thoroughly into the chicken. Let the chicken marinate for at least 30 minutes to allow the flavors to develop.
Heat several tablespoons of coconut oil in a skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is crisp, about 10 minutes.
Flip the chicken and cook the second side until the chicken reaches an internal temperature of 165 F.
Taste and add more chili and pepper if desired. Serve the devilled chicken with coconut rice, a cucumber raita, and mango chutney.
The key to great devilled chicken is using fresh, bold spices, marinating the chicken long enough, and not skimping on the coconut oil. Follow these steps and you’ll be making devilled chicken like a pro in no time! Your taste buds will thank you, even if your sinuses don’t.
Pairing Devilled Chicken With Rice and Sambol
The Rice Conundrum
Rice is a staple side for devilled chicken, but which kind do you choose? There are more types of rice in Sri Lanka than days in the year. Do you go with red rice, white rice, or the poetically named ‘moon rice’? Decisions, decisions.
Personally, I like to live dangerously and mix multiple kinds of rice on my plate, creating a mosaic of colors and textures with each bite. But for the indecisive or less adventurous, white rice is a safe choice. Fluffy, lightweight, and able to soak up sauces, white rice is like a warm, comforting hug.
Sambol: Not Your Average Condiment
Sambol, a spicy Sri Lankan chili paste, is a necessary accompaniment for devilled chicken. But sambol is not your run-of-the-mill condiment. There are many types, and Sri Lankans can be quite passionate in their opinions on which is best. The most common are pol sambol (coconut sambol), katta sambol (chili sambol), and seeni sambol (onion sambol).
For devilled chicken, I would recommend pol sambol, made from chili, grated coconut, lime, and salt. Its creamy, tangy, and spicy flavors complement the dish perfectly. But beware—despite its innocent pink hue, pol sambol packs a fiery punch. Add it gradually until your tongue tingles with just the right amount of heat.
Really though, the only way to settle the great rice and sambol debate is through frequent taste testing. Luckily, as your waistline expands to accommodate your growing appetite for Sri Lankan food, so too does your capacity for spice. It’s a win-win situation. Now the only question is, how soon can you make it to your nearest Sri Lankan restaurant? The devilled chicken awaits.
Where to Find the Best Devilled Chicken in canada
The Hunt Begins
Finding the best devilled chicken in Canada may seem like an impossible task. After all, this spicy Sri Lankan dish has not yet achieved mainstream popularity like butter chicken or roti. But for those in the know, some establishments are serving up devilishly delicious takes on this dish.
Look to the Experts
As with any cuisine, your best bet is to ask those who grew up with the real deal. Canadians will undoubtedly point you to Ruchi #1, a hole-in-the-wall Sri Lankan and South Indian restaurant located in Scarborough. Here, the devilled chicken is made according to “auntie’s secret recipe” with a fiery blend of chili, garlic, and fragrant spices. The chicken pieces are fried until crispy and then tossed in the spicy-sweet sauce, served with a side of rice to temper the heat.
DIY Taste Test
If you prefer the thrill of discovery, conduct your own tasting tour in Ruchi#1 .By the end of your experiment, you’ll have found your personal favorite—and a newfound appreciation for this underrated dish.
Conclusion
And so now you've been introduced to the wonders of Sri Lankan devilled chicken. Your taste buds have been tantalized, your curiosity piqued. The exotic blend of spices is lingering on your tongue, the memory of that first fiery bite still fresh in your mind. No doubt you've already searched online for the closest Sri Lankan restaurant and have the number on speed dial. There's a whole new world of flavor out there for you now that the doors to Sri Lankan cuisine have been opened. Don't be surprised if your friends start commenting on the enticing aromas wafting from your kitchen as you try your hand at conjuring up your own batch of devilled chicken. Just do your best not to get too carried away with the chili - we don't want any accidental fires or false alarms now. Your culinary adventures have only just begun. Bon appetit!