Zanzibar Chicken Curry

Cut the chicken breast into 2cm pieces. Heat a splash of oil in a saucepan over medium-high heat. Add the chicken. Cook for 5-6 mins until brown all over. Turn occasionally. TIP: Do this in batches if necessary. You don't want to stew the chicken! Add the shallot. Cook for 5 mins until soft.

Meanwhile, bring the water (amount specified in the ingredient list) to the boil in a saucepan over high heat. Add half the chicken stock pot. Stir to dissolve. Add the star anise and the rice then lower the heat and pop the lid on. Simmer the rice for 10 mins. Remove from the heat. Leave for another 10 mins with the lid on - it will finish cooking in its own steam.

Add the garlic, basil stalks and Zanzibar curry powder to the chicken. Cook for 1 minute more. Add the coconut milk and the remaining chicken stock pot. Bring to the boil, stir and then lower the heat so the curry simmers gently. Add the courgette. Cook for 15-17 mins, until the sauce has thickened. TIP: The chicken is cooked when it is no longer pink in the middle. 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!).