Sri Lankan Devilled Chicken

Cut 500 g boneless chicken thigh into 3–4 cm chunks. Combine the chicken with 1.5 tsp chilli powder, 0.5 tsp ground black pepper, 0.125 tsp turmeric, 2 tsp lime juice, salt to taste and 1 tsp vegetable oil. Cover and marinate in the fridge for 30 minutes.

Heat 500 ml vegetable oil for deep-frying to 175–180°C. Fry the chicken in batches for 5–7 minutes, until golden and cooked through; transfer to paper towel.

Cut 0.5 red onion into large petals and 2 green banana peppers on the diagonal. Finely chop 3 garlic cloves and 15 g fresh ginger.

Pour off the frying oil from the pan, leaving 1 tbsp. Heat it over medium-high heat, add the garlic and ginger and fry for 30 seconds.

Add 1.5 tsp chilli flakes and 1 tsp chilli paste, stir, then pour in 60 ml ketchup and 60 ml water. Bring the sauce to a light simmer and cook for 2 minutes.

Add 0.5 tsp sugar and salt to taste if needed, then add the fried chicken. Toss for 1–2 minutes so the sauce coats the meat evenly.

Add the onion and green pepper, toss quickly and cook for another 1–2 minutes: the vegetables should stay crisp. Serve the devilled chicken hot.