Recipe Picture

Recipe Picture


Hot and Spicy Chicken
Hot and Spicy Chicken

Steve Lister

While in Cyprus we tried several none Cypriot dishes at varying places and one of the more interesting things we came across were Hot Spicy Chicken wings (as a starter) and the same but with chicken breast as a main course. As I tried some off someone's else's plate (so as not to miss anything) and found its was very tasty, I thought I'd give it a go and set about recreating it. Serves 2-4 people

Like this recipe on Facebook 


4 chicken breast chopped into chunks
A little olive oil for pan frying and cooking
1 small red pepper
1 large red chilli pepper (the more mild type not birdseye or scotch bonnet)
1 small onion, peeled and diced
2 tsp. of Worcestershire Sauce
1 tsp. of fenugreek powder (powdered seeds)
1 tsp. of celery salt
1 tsp. of paprika powder (sweet)
1 tsp. garlic purée
4 tablespoons of sugar
Salt and pepper to taste


1.Griddle the chicken pieces and set to one side. You can pan fry them too, if you do not have a griddle.
2.In a separate pan fry off the finely diced onions, pepper and chilli pepper until light golden brown.
3.Add the fenugreek, paprika, celery salt, garlic purée, salt and pepper, mix in and then add the sugar and Worcestershire sauce allowing it to melt together and darken slightly as the sugar caramelises.
4.Then add about half a cup of water and mix (the sauce will go a much lighter brown colour).
5.Put the chicken pieces in and keep stirring them about on low-medium heat as the sauce thickens back into a sticky coating (and goes back to its darker colour).
6.serve hot with chips and salad or rice or salad alone or a selection of vegetables.

To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.

If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.

Like Mamta's Kitchen on Facebook