Directions

What are we cooking today?

1. This dish is bright and fresh and full of flavour. We don't necessarily think of tomatoes in Asian dishes but in parts of China, tomato forms the basis for a lot of their recipes.

Getting started

1. Heat a heavy-based frying pan over a moderate heat, toast coriander seeds, garam masala and pepper, stirring until just fragrant. Grind the spices in a mortar and pestle with salt.

2. Heat oil in a wok over high heat.

3. Stir-fry onion and garlic for 2-3 minutes or until translucent.

4. Add spices, ginger and chilli. Cook for 1 minute.

5. Add chicken and stir-fry for 8 minutes or until just cooked.

6. Add tomato and toss to warm through. Remove from heat.

7. Place bok choy in a heatproof bowl. Cover with boiling water, drain and refresh in cold water.

8. Divide spinach between serving plates, top with pepper chicken and garnish with coriander.

Annabelle's tips

1. Rice goes well with this dish but the bok choy forms a base for the chicken so it's not really necessary.