Devilled Chicken | How To Make Devilled Chicken | Sri Lankan Style Devilled Chicken | Devilled Chicken Stir Fry | Chicken Chilli Dry | Sri Lankan Cuisine | Restaurant Style Dry Chilli Chicken | Easy Chicken Recipe | Dry Chicken | Chicken Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan<br /><br />Learn how to make Devilled Chicken with our Chef Prateek Dhawan.<br /><br />0:00- Introduction<br />Why spend money when you can make a platter of spicy chicken stir fry at home? Devilled chicken is popular a Sri Lankan-style chilli chicken stir-fry. The best part about this dish is just how easy it is to make. Pre-frying the chicken gives the dish a fantastic texture. Get the timing right so your onion retains a bit of bite whilst being palatably soft. This dish is best served alongside steamed white rice, but fried rice is also popular.<br /><br />Preparation of Marinade<br />500 gms Chicken (chopped)<br />1 tsp Turmeric Powder<br />1 tsp Red Chilli Powder<br />Salt (as required)<br />1 tsp Oil<br /><br />Searing the Chicken<br />2 tbsp Oil<br /><br />For the Sauce<br />2 tbsp Oil<br />1 tbsp Ginger (finely chopped)<br />1 tbsp Garlic (finely chopped)<br />1 Onion (cut into wedges)<br />1 Capsicum (cut into cubes)<br />1/2 cup Cherry Tomatoes (chopped)<br />2 tbsp Tomato Ketchup<br />2 tbsp Oyster Sauce<br />2 tbsp Soy Sauce<br />1 tsp Red Chilli Sauce<br />1 tsp Red Chilli Flakes<br />1/2 cup Water<br />1 tbsp Spring Onion Greens (chopped)<br /><br />For Garnish<br />Sliced Red Chillies<br />Spring Onion Greens
