Indonesian Style Coconut Chicken Curry

Halve, peel, and chop the shallot into small pieces. Trim the courgette, then quarter lengthways. Chop into small pieces. Peel and grate the garlic. Zest the lime and cut into wedges.

Pour the water for the rice (600ml for 4 people) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/2 tsp salt, bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Cook for 10 minutes, then remove from heat and leave aside for another 10 minutes (with lid on) until ready to serve.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 minutes. Add the shallot and cook until softened, 4-5 minutes. Stir in the spice mix and garlic, cook for 1 minute.

Stir in the coconut milk, water for the curry (100ml for 4 people), and courgette. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens, the courgette is tender, and the chicken is cooked through, 8-10 minutes. Stir occasionally.

Stir in the ketjap manis, a squeeze of lime juice, and half the coriander. Add a splash of water if the curry is too thick. Taste and season with salt and pepper if needed. Fluff up the rice with a fork and stir through the lime zest.

Serve the rice topped with the chicken curry. Garnish with the remaining lime wedges and coriander. Enjoy!