Sticky Spicy Chicken

Sticky Spicy Chicken combines tender chicken with warming Indian spices and a deliciously sweet, sticky coating. Sesame seeds add a lovely nutty crunch, while fresh coriander provides a bright and refreshing finish. It is a quick, simple and flavour-packed Five Ingredient Friday meal that works beautifully with rice or warm flatbreads.

Prep Time 10

Cook Time 25

Total Time 35

Servings Portions

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.

Notes

Notes & Tips:

Chicken thighs are ideal because they stay juicy and tender, but boneless chicken breast can also be used.

Adjust the chilli to taste. The chilli powder is a larder essential, so you can increase or reduce it without affecting the five-ingredient count.

Don't rush the final stage. Allowing the sauce to reduce properly gives the chicken its lovely glossy, sticky coating.

Watch the heat once the chutney is added. The natural sugars can catch if the pan becomes too hot.

Toast the sesame seeds in a dry frying pan for a minute or two before using them if you want an even nuttier flavour.

Coriander works particularly well, but fresh parsley can be used if coriander isn't popular in your household.

For extra freshness, serve with sliced cucumber or a simple green salad.

For a more substantial meal, serve over steamed basmati rice, allowing the rice to soak up the sticky sauce.

Don't overcrowd the pan when browning the chicken. Cook in batches if necessary so the chicken browns rather than steams.

Check the chicken before serving. It should be completely cooked through and piping hot in the centre.

Five Ingredient Friday Check:

Main ingredients:

chicken, mango chutney, tomato purée, sesame seeds and coriander.

Larder essentials:

oil, spices, salt, pepper and water.

Nutrition