Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the courgette then quarter lengthways. Chop widthways into small pieces. 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 of 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 over medium-high heat. Add the chicken and cook until browned all over, 5-6 mins. Turn occasionally. TIP: Do this in batches if necessary - you don't want to stew the chicken. Add the shallot and cook, stirring, until soft, 5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Add the garlic, Zanzibar curry spice mix and half the parsley to the chicken. Cook for one minute. Add the coconut milk and chicken stock paste. Bring to the boil, stir and lower the heat so the curry simmers gently. Cook for 10 mins. Add the courgette, then simmer until the sauce has thickened and the courgette is tender, 5-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Add a splash of water if the curry looks a bit dry.

While the curry is cooking, zest and halve the lime. When the rice is ready, fluff it up with a fork. Stir in the lime zest and a small squeeze of lime juice (save some for the curry).

When the curry is cooked, taste and add salt and pepper if required. Stir in the remaining parsley and a squeeze of lime juice. Spoon the rice into bowls, top with the fragrant chicken curry and enjoy!