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.
|3 tbsp Ketchup
|2 tbsps Soya sauce
|1 tsp Sri Lankan Chilli paste
|1 tsp Sugar
|Chicken & Marinade:
|2.2 lbs, (1 kg) boneless Chicken
|Salt and Pepper to taste
|1 tsp Sri Lankan Chilli powder
|1 tbsp Corn Starch
|Onion & Veg stir fry
|1 cup Onion petals
|1/2 cup Banana Pepper
|1 tbsp Chillies (3
|4 small chillies slit in half)
|5 cloves of Garlic(approx) & 1 inch piece Ginger (approx)
|yield 3 tbsps
|inch pieces of Cinnamon
|1 tsp red Chilli flakes
|1/2 tsp Chilli powder
|1/2 tsp Turmeric
|1/2 cup Water
|2 tbsps Pandan leaves
|2 tsps Corn starch slurry if required
|1/2 cup Tomatoes cut in large cubes
1.Add the sauce ingredients together and keep aside.
2.Marinate the chicken with the salt, pepper, chilli powder and corn starch and deep-fry till cooked and golden brown.
3.Heat some oil in a wok or kadai and add the onion petals, sliced banana pepper and green chillies.
4.Remove once slightly caramelized.
5.Pound the ginger and garlic together and add to the hot wok or kadai with some more oil.
6.Add the cinnamon and saute.
7.Add the red chilli flakes and the chilli powder.
8.Add the turmeric and mix.
9.Add the premixed sauces.
10.Add the water and bring to the boil.
11.Add the pandan leaves and allow it to boil for a minute.
12.Add the cooked chicken and mix to coat.
13.Add a tsp or so of the cornstarch slurry if required.
14.Add the tomatoes and the sautéed onion and vegetables.
15. Serve and enjoy!