Dilmah Seven Star Tea

Devilled Chicken paired with Dilmah Extra Strength Tea

Food : Main Courses

Devilled Chicken paired with Dilmah Extra Strength Tea


  • 250g chicken thigh fillets diced
  • 50g diced cherry tomatoes
  • 100g diced capsicum or peppers
  • ½ leek washed and cut into 2cm pieces
  • ½ onion cut into quarters
  • 2 cloves garlic chopped
  • 1x 2cm piece ginger grated
  • 6 hot green or red chilis
  • 1 sprig curry leaves
  • 50ml coconut or vegetable oil
  • Salt

Sweet and sour sauce

  • 100ml tomato ketchup
  • 30ml vinegar


  • Heat the oil in a heavy based very hot frying pan add curry leaves.
  • Add chicken and cook on all sides, add onion, garlic and ginger cook for a few more minutes add leek and capsicum followed by the chilli and tomato.
  • Toss for a few minutes and then combine the vinegar and tomato sauce and add to the chicken mixture.
  • Toss for a further 3 minutes and then serve.

The range of Dilmah Tea used

  • Dilmah Premium Ceylon Tea Selection

The variety of Dilmah Tea used in the recipe

  • Premium Ceylon Extra Strength