Source: Sri Lanka: The Cookbook

Spicey Baked Chicken

Course Main Dish
Cuisine Sri Lankan
Servings 4 people


  • 8 chicken thighs
  • 1 onion small, roughly chopped
  • 5 cloves garlic
  • 1.5 cm ginger peeled and roughly chopped
  • 4 tbsp tomato sauce ketchup
  • 1 tbsp chilli powder
  • 2 bay leaves
  • 0.5 tbsp ground cumin
  • 0.5 tsp ground coriander
  • 1 tsp ground coriander
  • 5 black peppercorns
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar
  • 6 tbsp vegetable oil
  • 1 tsp salt


  1. Put all the ingredients other than the chicken thighs in a food processor and blitz until you have a coarse paste, add a splash of water if the paste is too dry.
  2. Add the chicken thighs to a shallow baking dish, cover with the spice paste and rub it into the chicken pieces.
  3. Leave to marinate for at least 30 minutes.
  4. Heat the oven to 180C, cover the baking dish with perforated tin foil and bake for 80 minutes.

Categories: Dinner

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