Deviled Chicken

About This Recipe

Deviled Chicken is a Sri Lankan favorite with tender chicken tossed in a hot, spicy sauce with potatoes and vegetables. Rooted in the everyday cooking of Sri Lankan Tamil kitchens, Deviled Chicken balances technique and tradition: the chicken, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chicken, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 3

• 500 gchicken, cubed
• 2 potatoesdiced
• 1 cuppeas
• 2 tbspchili powder
• 3 tbspoil
• 1 largeonion, sliced

Instructions

1. 1

   Fry potatoes

   Deep fry potatoes until golden, set aside

2. 2

   Cook chicken

   Fry onions, add chicken and cook until 75% done

3. 3

   Add spices

   Add chili powder and spices, cook 2 minutes

4. 4

   Combine

   Add potatoes and peas, toss over heat for 3 minutes

Variations

• •

  Use eggs instead of chicken

• •

  Add cauliflower or beans

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Refrigerate for 3 days; reheat gently Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions