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Source: Sri Lanka: The Cookbook

Spicy Baked Chicken

Course Main Dish
Cuisine Sri Lankan
Keyword Baked, Chicken
Servings 4 people


  • 8 chicken thighs bone in
  • 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 60 minutes.

Categories: Dinner


Sam · 7th November 2020 at 11:13 pm

There is no way you would bake chicken thighs for 80 minutes at 365F. 35-40 minutes makes more sense.

    Shinigami · 10th November 2020 at 8:52 am

    You’re right, I misread the 60 minutes as 80, sorry! The thighs should also contain the bone (or you could use chicken legs) which means they’re slower to cook. The foil lid also stops them drying out so I think 60 minutes is fine though I haven’t made this for a while so I can’t remember how it turned out the last time I did.

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