Peel and grate the garlic (or use a garlic press). 

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken. Season with salt and pepper.

Cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the ginger, garlic & lemongrass puree, Zanzibar style curry powder (add less if you'd prefer things milder) and remaining garlic to the chicken. Stir-fry until fragrant, 1 min.

Stir in the coconut milk, chicken stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer gently until the chicken is cooked through and the curry has thickened slightly, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add a splash of water if the curry looks a bit dry.

Meanwhile, zest and halve the lime.

When the rice is ready, fluff it up with a fork and stir through the lime zest.

Once the curry is cooked, add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Squeeze in half the lime juice and season with salt and pepper. Taste and add more lime juice, salt and pepper if needed.

Spoon the zesty rice into bowls and top with the fragrant chicken curry.

Enjoy!