There is something wonderfully satisfying about a chicken dish that manages to be spicy, sticky and full of flavour all at once. Sticky Spicy Chicken is exactly that sort of meal, and it is a perfect fit for Five Ingredient Friday. The idea is simple: use just five main ingredients to create a delicious home-cooked dish, while allowing everyday larder essentials such as oil, salt, pepper and spices to stay outside the count.
This chicken brings together the warmth of Indian spices with a glossy, sticky coating that clings beautifully to every piece. Then, just when you think the dish has everything it needs, sesame seeds and freshly chopped herbs add extra texture and freshness. It is a lovely example of how a small number of ingredients can still create a meal with plenty of character.
I particularly enjoy recipes like this because they do not feel like a compromise. Sometimes a five-ingredient recipe can sound as though something must be missing, but that certainly is not the case here. The chicken provides the substance, while the sticky coating delivers sweetness, spice and plenty of flavour. The sesame seeds add a gentle nuttiness, and the herbs bring a fresh finish.
The Indian influence comes mainly from the spices, which are treated as larder essentials for Five Ingredient Friday. That means you can build plenty of warmth and depth into the dish without using up one of your five main ingredients. It also makes the recipe easy to adapt. If you enjoy more heat, increase the chilli. Prefer a gentler dish? Simply reduce it and allow the warmer spices to do the talking.
The sticky element is what really makes this chicken memorable. As the sauce cooks down, it becomes thicker and more concentrated. Rather than leaving the chicken swimming in sauce, it wraps itself around the meat and creates a wonderfully glossy coating. Some pieces may even develop slightly caramelised edges, which are often my favourite part.
The sesame seeds are important, too. They provide a little crunch against the tender chicken and add a lovely nutty note. I like to scatter them generously over the finished dish so that every serving gets a little of that extra texture.
Freshly chopped herbs complete the meal. Coriander works particularly well with the Indian-inspired flavours, although you can use another fresh herb if that is what you have available. The herbs add colour as well as freshness, making the finished chicken look as good as it tastes.
And because this is a Five Ingredient Friday recipe, it is wonderfully straightforward. There is no long shopping list to work through and no need to search the cupboards for a dozen unusual ingredients. The emphasis is on getting maximum flavour from a handful of carefully chosen ingredients.
I would serve Sticky Spicy Chicken with fluffy steamed rice, which is excellent for catching any remaining sticky sauce. Warm flatbreads are another good option if you want something more informal. A simple cucumber salad or some lightly dressed greens can also provide a refreshing contrast to the warmth of the chicken.
What I particularly like about this recipe is its flexibility. Five Ingredient Friday is not about restricting good cooking. Instead, it is about showing that clever combinations can produce something delicious without filling the shopping basket. You can make this chicken on a busy Friday evening and still feel as though you have cooked something rather special.
So, if you enjoy food with a little Indian-inspired heat, a glossy sticky coating and plenty of texture, Sticky Spicy Chicken deserves a place on your Five Ingredient Friday list. It is quick, uncomplicated and full of flavour, proving once again that five main ingredients can go a surprisingly long way in a home kitchen.
Sticky Spicy Chicken
Ingredients
- 600 g chicken thighs boneless cut into bite-sized pieces
- 4 tbsp mango chutney
- 2 tbsp tomato purée
- 2 tbsp sesame seeds
- 1/4 bunch fresh coriander roughly chopped
Larder Essentials:
- 1 tbsp vegetable oil or sunflower oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp chilli powder to taste
- ½ tsp turmeric
- salt
- black pepper
- 3 tbsp water
Instructions
- Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper.600 g chicken thighs, salt, black pepper
- Combine the cumin, ground coriander, garam masala, chilli powder and turmeric in a small bowl.1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, ½ tsp chilli powder, ½ tsp turmeric
- Sprinkle the spice mixture over the chicken and toss well until every piece is lightly coated.
- Heat the oil in a large frying pan or skillet over a medium-high heat. Add the chicken and cook for around 6–8 minutes, turning regularly, until browned on the outside and almost cooked through.1 tbsp vegetable oil
- Reduce the heat slightly and add the mango chutney and tomato purée. Stir everything together so the chicken becomes coated in the mixture.4 tbsp mango chutney, 2 tbsp tomato purée
- Pour in 3–4 tablespoons of water and stir well. Allow the mixture to simmer gently for another 5–8 minutes. The sauce will gradually reduce and become thick, glossy and sticky.3 tbsp water
- Make sure the chicken is completely cooked through, with no pink meat remaining. If the sauce becomes too thick before the chicken is ready, add another small splash of water.
- Stir half of the sesame seeds through the chicken, allowing them to become coated in the sticky sauce.2 tbsp sesame seeds
- Remove the pan from the heat and scatter over the chopped coriander and remaining sesame seeds.1/4 bunch fresh coriander
- Spoon the Sticky Spicy Chicken over steamed rice or serve alongside warm flatbreads.
25 comments
I browned the chicken really well before adding the sauce. Those caramelised edges were probably my favourite part of the meal.
I served this with warm naan and some sliced cucumber. The cool cucumber was a great contrast to the spicy chicken.
Five Ingredient Friday recipe are a lifesaver and the Spicy Chicken is amazing. All plates cleared with no leftovers.
The combination of tomato purée and mango chutney creates a wonderfully rich coating. I scraped every last bit of sauce from the pan.
The sauce thickened perfectly after a few minutes. I was tempted to add more water, but leaving it alone gave me the coating I was hoping for.
This was a proper crowd-pleaser in our house. Sweet, spicy, sticky and crunchy all in one dish, with the fresh coriander bringing everything together.
This recipe proves that five main ingredients can be enough for a proper dinner. The spices from the cupboard add so much depth without complicating things.
This is exactly the sort of recipe I like for a busy evening. There isn’t much preparation, but the finished meal feels far more impressive.
The sesame seeds give the chicken a lovely little crunch. I toasted mine first, which added an extra nutty note.
I wasn’t expecting such a simple ingredient list to produce this much flavour. The toasted sesame seeds really finished the dish nicely.
My kitchen smelled fantastic while this was cooking. I served it with basmati rice and there wasn’t much left on anyone’s plate.
I really liked that the recipe explains which ingredients count towards the Five Ingredient Friday total. It made shopping and preparation wonderfully uncomplicated.
I served the chicken over fluffy rice and sprinkled the sesame seeds on just before serving. The texture was excellent and the spice level was just right.
The mango chutney makes this dish. It gives the chicken a gorgeous sweetness that works brilliantly with the spices and chilli.
I used coriander from the garden and added plenty at the end. The fresh herbs cut through the richness of the sticky sauce beautifully.
The balance of sweetness and chilli was spot on for us. I added a little extra chilli powder and loved the gentle heat it brought.
I made this after work and had dinner on the table surprisingly quickly. The recipe was straightforward and didn’t leave me with a mountain of washing up.
My husband usually prefers traditional curries, but he really enjoyed this one. The sticky finish made it especially appealing.
I used chicken breast because that was what I had available. It worked well, although I made sure not to overcook it.
I reduced the chilli slightly because of the children. It still had plenty of flavour and everyone enjoyed the sweet, savoury coating.
I made this for Friday night and the whole family enjoyed it. The sauce became beautifully glossy and clung to the chicken perfectly.
I accidentally used a little too much chilli, but the sweetness from the mango chutney helped balance it. I will definitely make it again with slightly less heat.
I used parsley instead of coriander because that was what I had. It still tasted delicious and added a fresh finish to the chicken.
This has gone straight onto our regular Friday dinner list. It is easy enough for a weeknight but tastes like I spent much longer cooking it.
This was a lovely change from our usual curry. It had all the warmth I wanted, but the sticky coating gave it a completely different character.