About this recipe:Succulent mushrooms and refreshing green capsicums complement spicy chicken in a fusion of traditional spices that is just right for a speedy midweek meal. Serve with naan or pitta breads cut into strips. Delicious!
8 skinless boneless chicken thighs, about 650g total weight
3 tbsp tandoori masala like MDH
3 tbsp oil
550g mushrooms, stalks discarded
4 green capsicums, cut into quarters then into chunks
Spice the chicken: Put the chicken in a large, shallow dish, keeping the pieces close together in the middle. Sprinkle the spice mix over the chicken. Drizzle 1 tbsp oil over and then use a spoon and fork to turn the chicken pieces over several times to coat them evenly in the spice and oil.
Cook the chicken and vegetables. Cook the chicken, skinned side up, in a pan for 5 minutes, then turn over. Add the mushrooms, and the capsicums, skin side up. Brush the vegetables lightly with 1 tbsp oil. Cook in same pan until lightly browned. Turn the chicken and vegetables over. Brush the remaining oil over the vegetables and cook for a further 4-5 minutes.
Serve: Transfer the chicken and vegetables to large plates, spooning all the cooking juices over them. Sprinkle with the coriander. Garnish with lemon wedges and serve.
Make a simple raita to complete the meal, or simply accompany with good-quality Greek tzatziki.
Teriyaki chicken: Instead of tandoori spice mix, use 6-8 tbsp teriyaki sauce. Swap the vegetables for 1-2 aubergines cut into 1cm slices, 1 bunch whole, trimmed spring onions and 250g baby corn. Serve with a salad of shredded pak choi and rice noodles (cooked according to the pack instructions) tossed with 1 tbsp rice vinegar, 2 tbsp light soy sauce and 1/2 tsp sugar.