Sri Lankan Devilled Chicken
A Sri Lankan dinner sized for one person, ready in 28 minutes. Roughly £3.20 a portion. Expect a bit of heat.
Per portion
Calories from protein 30%, carbs 46%, fat 24%. Estimated from the ingredients.
Roughly £3.20 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Toss the chicken with the curry powder and a pinch of salt.
- 3
Heat the oil in a wok or frying pan and stir-fry the chicken for 5–6 minutes until browned and cooked through with no pink inside. Remove and set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Add the onion and peppers to the pan and stir-fry for 4–5 minutes until slightly charred at the edges.
- 5
Add the garlic, ginger and chilli, and cook for 1 minute.
- 6
Return the chicken to the pan with the ketchup, soy sauce and chilli flakes, tossing to coat well. Cook for 2 minutes.
- 7
Serve with the rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/sri-lankan-devilled-chicken/
