Sri Lankan Devilled Chicken Recipe, Step by Step

Sri Lankan devilled chicken is a spicy, tangy stir-fry of chicken, onion, and bell peppers coated in a glossy sauce made with chili, tomato, soy, and vinegar. It is often served with rice or bread, and its sweet-hot balance makes it satisfying without a long cooking time. Recipes vary between households and restaurants; this version keeps the chicken juicy and the vegetables pleasantly crisp.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into roughly 1-inch (2.5 cm) pieces
2 tbsp (30 ml) soy sauce, divided
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 g) ginger-garlic paste
1 tsp (2 g) Sri Lankan chili powder, or a mix of cayenne and paprika
½ tsp (1 g) freshly ground black pepper
½ tsp (3 g) fine salt
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 medium red onion, about 5 oz (150 g), cut into wedges
1 red bell pepper, about 5 oz (150 g), cut into strips
1 green bell pepper, about 5 oz (150 g), cut into strips
2 fresh green chilies, about ⅓ oz (10 g), sliced lengthwise; reduce or omit for less heat
2 garlic cloves, about ¼ oz (6 g), finely chopped
1-inch (2.5 cm) piece fresh ginger, about ½ oz (15 g), cut into matchsticks
10 fresh curry leaves, optional
1 small pandan leaf, about 4 inches (10 cm), tied in a knot, optional
2 tbsp (30 g) tomato ketchup
1 tbsp (15 ml) chili sauce, preferably a Sri Lankan-style chili sauce
1 tsp (4 g) granulated sugar
1 tbsp (15 ml) white vinegar
2 tbsp (30 ml) water
2 tbsp (12 g) sliced scallions, for serving

Instructions

Cut and organize the ingredients. Cut the chicken into similarly sized pieces so they cook at about the same rate. Slice the onion and peppers, prepare the chilies, garlic, and ginger, and keep the vegetables separate from the raw chicken. In a small bowl, stir together the ketchup, chili sauce, remaining 1 tablespoon (15 ml) soy sauce, sugar, vinegar, and water. Having this sauce ready is useful because the final stir-fry moves quickly.
Season and marinate the chicken. In a bowl, combine the chicken with the lime juice, ginger-garlic paste, chili powder, black pepper, salt, and 1 tablespoon (15 ml) soy sauce. Mix until each piece is coated. Cover and refrigerate for 20 minutes. This short rest seasons the meat; a longer marinade is not necessary for this recipe. Keep the chicken refrigerated while it marinates, rather than leaving it on the counter.
Sear the chicken in batches. Set a large wok or heavy skillet over medium-high heat and add the oil. When it is hot and shimmering, add the chicken in a single layer, leaving space between pieces. Sear for about 3 minutes, turn, and cook for another 3 minutes. If your pan is not large enough to keep the pieces uncrowded, cook in two batches and transfer the browned chicken to a clean plate. It may not be fully cooked yet; it will finish in the sauce. Avoid scraping in any excess marinade from the raw-chicken bowl.
Cook the aromatics. If the pan is dry, add a small splash of oil. Add the curry leaves and pandan leaf, if using, and stir for about 20 seconds until fragrant. Add the chopped garlic, ginger matchsticks, and fresh green chilies; stir for another 30 seconds. Keep the heat controlled so the garlic becomes aromatic but does not turn dark or bitter. If you are not using curry leaves or pandan, simply begin with the garlic and ginger.
Stir-fry the vegetables. Add the onion and both bell peppers. Stir-fry for about 3 minutes, tossing often. The onion should start to soften and the peppers should remain bright with some bite. If the pan seems too hot or dry, lower the heat slightly; do not add a large amount of water, which would steam the vegetables and dilute the sauce.
Finish the chicken in the sauce. Return the chicken and any juices from its clean plate to the pan. Pour in the prepared sauce and toss thoroughly. Cook for 4 to 6 minutes, stirring often, until the sauce clings to the chicken and the thickest pieces are cooked through. Check several large pieces with a food thermometer inserted into the center. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any piece is below that temperature, keep cooking and check again. Remove the pandan leaf before serving.
Taste and serve. Taste a piece with some sauce. Add a little more vinegar for sharper tang, a pinch of sugar if the chili tastes harsh, or additional sliced chili if you want more heat. Scatter the scallions over the chicken and serve while hot. The vegetables will soften if the dish sits in the pan, so transfer it to a serving dish once it is ready.

Tips

Use a hot, roomy pan. Crowding makes chicken release moisture and simmer instead of browning. A wok is convenient, but a wide stainless-steel or cast-iron skillet works well. Cook in batches when needed, letting the pan heat back up between batches.
Adjust the heat with the right ingredient. Sri Lankan chili powder can be hard to find and may be hotter than ordinary supermarket chili powder. Use ½ teaspoon (1 g) cayenne plus ½ teaspoon (1 g) paprika as a starting substitute; it gives heat and color, though the flavor will be less specifically Sri Lankan. For a milder dish, omit the fresh chilies and reduce the chili powder rather than cutting the vinegar or soy sauce.
Treat the aromatics as optional flavor layers. Fresh curry leaves add a citrusy, herbal aroma. If unavailable, leave them out rather than substituting curry powder, which changes the flavor significantly. Pandan has a sweet, grassy scent; it is fine to omit, or use a short piece of lemongrass for a different but complementary fragrance. Remove either leaf before eating.
Keep the vegetables in larger pieces. Thinly sliced peppers can become limp before the chicken reaches its safe temperature. Cut them into strips and add them only after the chicken has been seared, so they retain some color and texture as the sauce reduces.

Serving Suggestions

Serve devilled chicken with steamed white rice, which absorbs the tangy chili sauce and balances its heat. Sri Lankan red rice or another firm, fragrant rice is also a good choice. For a meal with more contrast, add a mild vegetable curry, sautéed greens, or a simple cucumber salad dressed with lime. Keep side dishes lightly seasoned so they do not compete with the chicken’s salty, sweet, and sour sauce.

String hoppers, roti, or paratha make useful alternatives to rice: tear off a piece of bread and use it to scoop up the sauce and peppers. If you are serving several people with different spice preferences, put extra sliced chilies or chili sauce on the table rather than making the whole pan hotter. A wedge of lime is welcome for anyone who prefers a fresher, sharper finish. The recipe serves four as a main with rice and a side; for a larger spread, it can serve more as one of several dishes.

Variations

Use chicken breast: Replace the thighs with 1½ lb (680 g) boneless, skinless chicken breast, cut into similar pieces. Breast meat is leaner and can dry out more readily, so sear it just until browned and pay close attention to the thermometer. The same safe internal temperature applies.

Make it less spicy: Leave out the fresh green chilies and use ½ teaspoon (1 g) chili powder. The dish will still have a lively tomato-vinegar flavor, although it will be less fiery. If the chili sauce you have is particularly hot, start with 1 teaspoon (5 ml) and add more at the end only if needed.

Add another vegetable: Stir in 1 cup (100 g) sliced mushrooms or 1 cup (120 g) pineapple chunks with the bell peppers. Mushrooms contribute a savory note; pineapple makes the sauce sweeter and more fruity. Keep the total vegetable quantity moderate so the pan stays hot enough to sear rather than stew.

Make a vegetarian version: Use 14 oz (400 g) pressed, firm tofu, cut into cubes, in place of the chicken. Pat it dry and brown it in batches before making the sauce and vegetables. Tofu will not need the poultry temperature check, and its texture is softer, but the same sauce and vegetables work well with it.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. The cooked chicken keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in a freezer-safe container for up to 2 months for best texture; thaw it overnight in the refrigerator. The peppers will soften after freezing, but the sauce remains flavorful.

Reheat only the portion you plan to eat. Warm it in a skillet over medium heat with a tablespoon (15 ml) of water, stirring until hot throughout, or microwave it in a covered, microwave-safe dish, stirring partway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid repeated cooling and reheating, which can make the chicken dry and the vegetables very soft.

Frequently Asked Questions

What does “devilled” mean in this dish?
Here, “devilled” describes a boldly seasoned preparation with chili and a sharp, savory sauce. In Sri Lankan cooking, versions commonly pair chilies with ingredients such as tomato, vinegar, and soy sauce, but the exact balance varies. It does not mean the dish has one fixed recipe or heat level.

Can I make Sri Lankan devilled chicken ahead?
You can cut the vegetables and mix the sauce several hours ahead, then cover and refrigerate them separately. You can also marinate the chicken for up to about 8 hours in the refrigerator, though the recipe’s 20-minute marinade is enough for flavor. For the best texture, cook the stir-fry shortly before serving rather than fully cooking it in advance.

Can I use bone-in chicken?
Boneless chicken is recommended because the pieces cook quickly and evenly in a stir-fry. Bone-in pieces take longer and are difficult to sear and toss with the vegetables, so they are not a direct swap in this timing. If using them, cook them separately until the thickest part reaches 165°F (74°C), then add the cooked meat to the sauce and vegetables.

What can I use instead of Sri Lankan chili sauce?
Use a chili-garlic sauce or another hot red chili sauce available to you, starting with a smaller amount if it is very hot or salty. The final flavor may be less sweet or more garlicky, so taste before adding extra salt. Ketchup provides the tomato sweetness in this recipe; it is not a substitute for the chili sauce on its own.

Why did my sauce turn watery?
The most common reason is crowding the pan, which causes chicken and vegetables to release moisture. Sear in batches and use a wide pan. If the sauce is still thin once the chicken is safely cooked, transfer the chicken temporarily to a clean plate and simmer the sauce for a minute or two, then return the chicken and toss to coat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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