Chicken is marinated, deep-fried and tossed in a special spicy gravy and mixed in with tomatoes followed by stirred onions and veg. Sri Lankan food is very popular here in Toronto, there is a large Sri Lankan community where I live and this comes with a wide variety of restaurants and grocery stores. Once I picked up an order of what they called 'Chilli Chicken'. When I tasted this, I noticed that it didn't taste like the Chilli Chicken I was used to.
|For sauce mix:|
|Soya sauce||2 Tablespoon|
|Chilli paste||1 Teaspoon (Sri Lankan chilli paste)|
|Boneless chicken||1 Kilogram (about 2.2 lbs)|
|Chilli powder||1 Teaspoon (Sri Lankan Chilli powder)|
|Corn starch||1 Teaspoon|
|Stir fried vegetables||2 Cup (32 tbs) (Onion and Veg stir fry)|
|Onion petals||1 Cup (16 tbs)|
|Banana pepper||1/2 Cup (8 tbs)|
|Chilies||4 Small , slitted (slit in half)|
|Garlic||5 Clove (25 gm)|
|Chopped ginger||3 Tablespoon (about 1 inch piece Ginger)|
|Red chilli falkes||1 Teaspoon|
|Chilli powder||1/2 Teaspoon|
|Water||1/2 Cup (8 tbs)|
|Pandan leaves||2 Tablespoon|
|Slurry||2 Teaspoon (if required)|
|Tomato cubes||1/2 Cup (8 tbs)|
1. Add the sauce ingredients together and keep aside.
2. Marinate the chicken with the salt, pepper, chilli powder and corn starch.
3. Deep-fry the marinated chicken till cooked and golden brown.
4. Heat some oil in a wok or kadai and add the onion petals, sliced banana pepper and green chillies.
5. Remove once slightly caramelized.
6. Pound the ginger and garlic together and add to the hot wok or kadai with some more oil.
7. Add the cinnamon and saute.
8. Add the red chilli flakes and the chilli powder.
9. Add the turmeric and mix.
10. Add the premixed sauces.
11. Add the water and bring to a boil.
12. Add the pandan leaves and allow it to boil for a minute.
13. Add the cooked chicken and mix to coat.
14. Add a tsp or so of the corn starch slurry if required.
15. Add the tomatoes and the sautéed onion and veg.
16. Serve and enjoy!