Halve, peel and chop the shallot into small pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 over medium high heat. Once hot, add the diced chicken and stir fry until golden brown all over, 5-6 mins. Add the shallot and cook, stirring occasionally, until softened, 4-5 mins. Add the curry powder and garlic and cook, stirring, for 1 min. IMPORTANT: Remember to wash your hands after handling raw meat.

Add the coconut milk, water for the curry (see ingredients for amount) the courgette and season with salt and pepper. Stir well, bring to the boil, reduce heat slightly and simmer with a lid (or some foil) for 4-5 mins. Remove the lid and continue to simmer until thickened slightly and the courgette is tender, 4-5 mins. Stir occasionally. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

When the curry is cooked, add the ketjap manis, a squeeze of lime juice and half the coriander. Stir together to combine. Taste and season with salt and pepper if you like. Stir the lime zest through the rice.

Divide the rice between bowls with the curry on top. Top with remaining coriander and any remaining lime wedges. Enjoy!