Coconut Chicken Meatballs & Courgette Curry With Cauliflower Rice

Boil half a kettle and peel and finely chop (or grate) your garlic

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and combine with your chicken mince, half the chopped garlic, half your ginger paste and half your garam masala (you'll use the rest later!), a generous pinch of salt and pepper and a drizzle of olive oil

Divide and shape into meatballs (6 per person!) – these are your chicken meatballs

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil

Top, tail and chop your courgette[s] into quarters lengthways, then chop into small bite-sized pieces

Once hot, add the chicken meatballs and chopped courgette and cook the meatballs for 2 min on each side or until browned

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the meatballs are browned, transfer the browned meatballs to a plate and set aside

Return the pan[s] to a medium heat and add your curry powder with the remaining chopped garlic, the remaining garam masala and remaining ginger paste

Chop your creamed coconut roughly (if required!)

Add your tomato paste and creamed coconut and give everything a good mix up

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the juice of half the lime with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add your chicken stock mix with 250ml [300ml] [400ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium, top with the browned meatballs and cook, with the lid on, for 10-12 min or until the meatballs are cooked through (no pink meat!) and the sauce has thickened – this is your coconut chicken meatballs & courgette curry

Season the coconut chicken meatballs & courgette curry with a pinch of salt and pepper

Cut the remaining lime into 1 wedge per person