As the name implies, this traditional Sri Lankan stir-fry is fiery thanks to two types of chilies. If you’re not a fan of chicken you can always swap it out for cubed pork, beef, or even shrimp.

Serves 6

Prep time: 15 minutes

Cook time: 30 minutes

Heat oil in a deep skillet over medium and add chicken. Brown chicken on all sides and remove from pan. Add onions and chilies to same pan (add additional oil if necessary) and cook until soft, about 7 minutes. Add garlic and ginger and cook for an additional minute. Stir in turmeric, ground chilies, and curry powder. Cook spices for about 1 minute. Add in tomatoes and season with salt and pepper. Bring to a boil; reduce heat and simmer for about 15 minutes. Add the chicken back into the sauce and continue to simmer until chicken is cooked through, about 10 minutes. Adjust seasoning and add fresh lemon juice to taste. Serve with pol roti.