Trim and coarsely grate or finely dice the courgettes. Roughly chop the tomatoes. Peel and grate the garlic and ginger. Halve the chilli, scrape out the seeds and white pith for less heat (or leave them in for a spicy kick), then finely chop the chilli. Pick the coriander leaves off their stalks, and set them aside. Finely chop the stalks.

Warm a deep frying pan or wok for 2 mins over a medium heat, then add 1 tbsp oil and the garlic, ginger, chilli and coriander stalks. Fry, stirring, for 30 secs, then add the tomatoes and 1 tbsp dal spice blend. Add a pinch of salt. Cook, stirring often, for 5 mins till the tomatoes are pulpy.

While the tomatoes and spices fry, fill and boil your kettle. Stir the courgettes and diced chicken into the pan. Pour in the coconut milk along with 250ml boiling water. Pop on a lid, bring to the boil then turn the heat down and simmer for 20 mins, stirring occasionally, till the chicken is tender.

While the coconut chicken curry cooks, rinse the rice under cold water and then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and very gently simmer for 8-10 mins till the rice has absorbed the water and is tender. Set the rice aside, in the pan, for 2-3 mins to steam and finish cooking.

Taste the curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm plates. Top with the curry, garnish with the coriander leaves and serve.