Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 frying pan on medium-high heat. When hot, add the chicken and onion. Season with salt and pepper, then cook until the chicken is browned all over and the onion is softened, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic, Zanzibar style curry powder (add less if you don't like heat) and half the parsley to the chicken. Stir-fry until fragrant, 1 min. Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste. 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. TIP: Add a splash more 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 some lime juice and season with salt and pepper. Taste and add more lime, salt or pepper if needed. Spoon the rice into bowls, top with the fragrant chicken curry and finish with a sprinkling of the remaining parsley. Enjoy!