Sri Lankan Spicy Baked Chicken Recipes

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SRI LANKAN SPICY BAKED CHICKEN

Make and share this Sri Lankan Spicy Baked Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 7



Sri Lankan Spicy Baked Chicken image

Steps:

  • Make deep cuts in the chicken pieces.
  • Mix all the ingredients together, (except the chicken), in a large bowl.
  • Apply the mixture nicely onto the chicken.
  • Keep aside for 4 hours.
  • Bake the chicken till it is cooked.
  • Serve hot.

1 chicken, washed and cut into 4 pieces
3 tablespoons red chili powder
1 teaspoon turmeric powder
1 tablespoon black pepper
1 tablespoon coriander powder
3 lemons, juice of
salt

SPICY MEATBALLS (SRI LANKAN)

Very very tasty meat balls to serve with steamed rice. This is my own recipe and one of my husband's favourite.

Provided by Kali Grinter

Categories     Meat

Time 1h30m

Yield 25 meat balls, 5 serving(s)

Number Of Ingredients 27



Spicy Meatballs (Sri Lankan) image

Steps:

  • ---------SAUCE-------.
  • Heat oil in a sauce pan.
  • Add mustard seeds and fenugreek.
  • When they are brown, add chopped onion.
  • Reduce heat, and fry onion till they are transparent.
  • Add garlic and fry on very low heat for about 5 minutes.
  • It is very important to fry garlic on VERY low heat.
  • Add chillie powder and curry powder.
  • Stir and cook about 1 minute.
  • Add chopped tomatoes and cook on high heat for another 2 minutes.
  • Add can of diced tomatoes, tomatoe paste and tomato ketchup.
  • Put soup cube and adjust salt.
  • Sprinkle sugar on top.
  • Cover and SLOW cook till meat balls are ready.
  • ------METHODMEAT BALLS------------.
  • In a large bowl, mix all the ingredients using your hand.
  • Break and mix the egg.
  • Squeeze milk out of the slice of bread and mix with the meat mixture.
  • Make lime size balls and fry all sides on low heat for about 15-20 minutes.
  • When frying it is important to use a non-stick frying pan.
  • Fry them till they are medium brown on all sides.
  • Add one by one to the sauce mixture, using a slotted spoon.
  • Cover and SLOW cook for about 30 minutes[longer the better].
  • These meat balls are very good if you serve over steamed rice.
  • If you serve on bed of spaghetti, the sauce should be bit thinner.
  • To adjust the sauce for spaghetti add 1 cup of boiling water to the sauce.
  • Do this just after adding meat balls.
  • Check for salt.
  • Cover and SLOW cook for about 30 minutes[longer the better].

Nutrition Facts : Calories 892.9, Fat 63.5, SaturatedFat 19.3, Cholesterol 181.9, Sodium 9966, Carbohydrate 34.9, Fiber 3.7, Sugar 23.2, Protein 46.2

1 (14 ounce) can diced tomatoes (Medium size)
2 tablespoons tomato paste
4 tablespoons tomato ketchup
3 tablespoons sugar
3 tomatoes, chopped
1 bulb of garlic, finely chopped
1 onion, finely chopped
1/2 teaspoon curry powder (preferably Sri Lankan Curry Powder)
1/2 teaspoon chili powder (optional)
1 maggi soup cube (Pizza sauce flavour)
1/2 maggi soup cube (Beef flavour)
1/2 teaspoon mustard
1/4 teaspoon fenugreek seeds
4 tablespoons vegetable oil
1/2 kg beef mince
1/2 kg ground pork
1 slice whole wheat bread, soaked in milk
1 bulb of garlic, finely chopped
1 medium onion, finally chopped
2 teaspoons finely chopped parsley
1 egg
1/2 maggi soup cube, dissolved in
2 tablespoons boiling water (I microwave for 2 sec.)
salt
fresh ground black pepper
1 green chili, finely chopped (optional)
3 tablespoons vegetable oil (for frying)

SRI LANKAN CHICKEN CURRY

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Provided by Sriyani

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 19



Sri Lankan Chicken Curry image

Steps:

  • Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
  • Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
  • Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
  • Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Nutrition Facts : Calories 392.9 calories, Carbohydrate 20.9 g, Cholesterol 72.7 mg, Fat 22.4 g, Fiber 5.5 g, Protein 31.4 g, SaturatedFat 16.7 g, Sodium 1877.8 mg, Sugar 4.3 g

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice
¼ cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
½ cup water
1 ½ tablespoons tomato paste
3 tablespoons roasted Madras curry powder
½ (14 ounce) can coconut milk

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