Devilled Chicken Colombo

Ingredients for 2 servings:

• 2 chicken fillets (approx. 400 g)
• 1 tsp red chili powder
• 1 tsp chili flakes
• 1 tsp turmeric
• 1 tsp black pepper, coarsely ground
• 1 lime(s), the juice
• e.g. peanut oil for frying
• 2 cloves garlic, grated
• 3 cm ginger root, grated
• 2 medium-sized red onions, cut into eighths
• 2 chili peppers, red, without seeds, sliced
• 2 tbsp peanut oil
• 2 tbsp tomato ketchup
• 2 tsp white wine vinegar
• 1 tsp, heaped sugar
• 2 tbsp sauce (chili-garlic sauce)
• 1 tbsp chili sauce, hot (possibly Sriracha)
• 2 m.-large tomatoes, in eighths
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 45 minutes

my favorite dish from Sri Lanka

Mix the ingredients for the marinade. Cut the chicken fillets into cubes (approx. 2 cm in diameter) and toss them in a bowl with the marinade and lime juice. Marinate in the refrigerator for at least 3 hours. Remove from the refrigerator 30 minutes before further preparation. Blend the garlic and ginger into a paste. Mix the ketchup, chili sauces, vinegar, and sugar and set aside. Heat oil for deep-frying in a pan or wok. Fry the meat in batches for 3-4 minutes each. Remove from the pan and drain on kitchen paper. Add a little salt. Heat 2 tablespoons of oil in a wok. First, fry the garlic and ginger paste, stirring constantly with a wooden spoon until the aromas are released. Add the chili and onions. After 5 minutes, add the sauce and bring to a boil. Add the chicken and heat through, then add the tomato quarters. Make sure the tomatoes don’t fall apart and the onions still have some bite. The dish should be sweet, sour, and spicy. Season to your taste with salt, sugar, lime juice, and hot chili sauce. Serve with basmati rice.