Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette, quarter lengthways and chop into small pieces. Roughly chop the parsley (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. Add the chicken and cook until brown 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 until soft, 5 mins.

Meanwhile, pour the water (see ingredients for amount) into another large saucepan and bring to the boil. When boiling, stir in half the chicken stock, the star anise and the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Add the garlic, half the parsley and the Zanzibar curry powder to the chicken. Cook for 1 minute more. Add the coconut milk and remaining stock pot. Add the courgette. Bring to the boil, stir and lower the heat so the curry simmers gently. Cook until the sauce has thickened, 15-17 mins. Important: The chicken is cooked when it is no longer pink in the middle. Tip: If the curry starts to look dry, just add a splash of water!

While the curry is cooking, zest the lime and cut it in half. When the rice is ready, remove the star anise and 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 done, taste and add salt and pepper if required. Stir in the remaining parsley and a squeeze of lime juice. Spoon the rice into bowls and top with the Zanzibar chicken curry. Enjoy!