Sri Lankan Crispy Fried Chicken


500g Chicken

(Cut in to small pieces)

2 ½ Tsp RUCI Pirattal Curry Paste

1 Tbsp water

2 Tbsp Ginger and garlic paste

200 ml Buttermilk

2 Tbsp Rice flour (or plain wheat flour)

1 Lime juiced  1 TspSalt

Cooking oil for frying


  1. Mix RUCI Pirattal Curry Paste with water to make in to a thick mixture.
  2. Coat the chicken pieces in the curry paste mixture.
  3. Add ginger and garlic paste, lime juice and salt and refrigerate for 20 minutes to marinate.
  4. Dip chicken pieces in buttermilk and coat with rice flour.
  5. Heat cooking oil in a skillet or saucepan and at medium heat for 2 minutes; fry the chicken for 4 minutes or until golden brown.
  6. Remove from heat and place on a kitchen towel to drain excess oil.
  7. Serve while hot, enjoy!