Bring a pot of water to boil. Add the rice, bring to boil. Reduce to medium and cook for 12 minutes.

Cut the courgette into 2cm chunks. Dice the onion. Crush the garlic. Zest and halve the lime. Dice the chicken.

Heat a frying pan on high. Add the chicken and fry for 6 minutes. Add the onion and cook for 5 minutes.

Add the garlic, Indonesian spice, soy sauce and sugar, and fry for 1 minute.

Add the coconut milk, courgette and 100ml of water. Mix well. Bring to a boil and then simmer for 10 minutes.

Mix the lime zest into the rice and combine well.

Split the rice into two bowls and then top with the curry. Squeeze the lime over.