Sri Lankan spicy Baked Chicken (c) Kim Lightbody

Sri Lankan baked chicken

Name: Sri Lankan baked chicken
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Sri lankan
Ingredients: 8 chicken thighs skinned; ½ onion quartered; 5 cloves garlic; 1.5cm piece ginger; 1 tbsp chilli powder; ½ tbsp ground cumin; ½ tsp ground coriander; 1 tsp ground turmeric; 5 black peppercorns; 2 tbsp soy sauce; 1 tbsp caster sugar; 90ml vegetable oil; 4 tbsp tomato ketchup; ½ lime juiced; 1 tsp sea salt; 2 bay leaves

Prakash Sivanathan

Published: July 31, 2020 at 11:22 AM

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Serves 4

Easy

Total time: 1 hr and 20 mins

+ marinating

A star rating of 5 out of 5.4 ratingsRate

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This is a take on a classic Sri Lankan dish that's been westernised for home cooks. Traditionally, cooking in the country is done over heat, but this recipe is baked in the oven

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Try this Sri Lankan chicken recipe then check out more Sri Lankan recipes and learn about Sri Lankan food. The recipe comes from Sri Lanka: The Cookbook (£20, Frances Lincoln) by husband and wife team Prakash Sivanathan and Niranjala Ellawala, both born in Sri Lanka to Tamil (Prakash) and Sinhalese (Niranjala) families. For many years the couple ran a Sri Lankan restaurant in North London and they now work as cookery teachers. Photographs by Kim Lightbody

Sri Lankan chicken recipe

Ingredients

8 chicken thighs

skinned

MARINADE

½ onion

quartered
5 cloves garlic
1.5cm piece ginger
1 tbsp chilli powder
½ tbsp ground cumin
½ tsp ground coriander
1 tsp ground turmeric
5 black peppercorns
2 tbsp soy sauce
1 tbsp caster sugar
90ml vegetable oil
4 tbsp tomato ketchup
½ lime

juiced
1 tsp sea salt
2 bay leaves

Method

step 1

Put all the marinade ingredients into a food processor and whizz until you have a coarse paste. Put the chicken into a shallow ovenproof dish and pour over the marinade. Mix well, cover and marinate for 30 minutes.
step 2

Heat the oven to 180C/fan 160C/gas 4. Cover the dish with foil, poke several large holes in it and bake for 60 minutes until the chicken is cooked and the sauce has reduced.

Authors

Prakash Sivanathan

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