Sri Lankan spicy Baked Chicken (c) Kim Lightbody

Sri Lankan baked chicken

  • serves 4
  • Easy

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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This Sri Lankan chicken 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

Find out more about Sri Lankan food in Prakash and Niranjala’s guide.

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Ingredients

  • chicken thighs 8, skinned

MARINADE

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

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.

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