Chicken jalfrezi with spinach, brown rice & quinoa

First, prepare the rice and quinoa. Wash and rinse the brown rice well, then tip into a pan of salted boiling water. Reduce the heat and simmer for 20 mins, then add the quinoa and cook for a further 10 mins.

While the rice is cooking, heat the oil in a large pan on a medium heat and fry the onion until it’s just turning brown.

Add the chicken strips and fry until brown, then add the cumin seeds, garlic and ginger.

Mix for a minute, then tip in the tomato purée, turmeric, coriander, chilli powder and a pinch of salt, then mix well.

Pour 300ml boiling water into the spiced chicken mixture and simmer until the gravy turns a rich red, about 10 mins.

Stir in the garam masala, peppers and spinach.

Cover and cook on medium heat for a few minutes until the spinach is wilted but the peppers still have a slight bite to them.

Add a little water to adjust the consistency as desired.

Drain the rice and quinoa and serve with the chicken and coriander sprinkled over.