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, then 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.