Devilled Chicken / Paneer Sri Lankan Style (Sweet, Sour & Fiery Capsicum-Onion Wok Glaze) – Authentic Sri Lanka Recipe
Iconic Sri Lankan rest-house skillet tossing crispy morsels with sweet onions, banana peppers, and tangy chili sauce.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy pan-seared chicken or paneer cubes, Large petals of red onion and bell pepper, Ripe tomato wedges, Crushed chili flakes, Ginger
Ingredients for Devilled Chicken / Paneer Sri Lankan Style (Sweet, Sour & Fiery Capsicum-Onion Wok Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy pan-seared chicken or paneer cubes, prepped into bite-sized pieces
- 1.5 cups large petals of red onion and bell pepper, washed and trimmed
- 1 cup ripe tomato wedges
- 1 medium onion and 3 cloves garlic, finely minced with crushed chili flakes
- 1.5 tbsp traditional Sri Lanka seasoning (ginger, garlic, tomato-chili glaze, lime juice)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed chili flakes for 2–3 minutes until softened and fragrant.
- Add crispy pan-seared chicken or paneer cubes and large petals of red onion and bell pepper along with ginger, garlic, tomato-chili glaze, lime juice, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with ripe tomato wedges and serve straight from the skillet.