Chicken Madras Curry with Basmati Rice

Wash the vegetables thoroughly. Divide the cauliflower into small florets. Cut tomatoes and bell pepper into coarse pieces, finely dice the onion. Halve the red chili, deseed it, and cut into fine strips. Squeeze the lime and set the juice aside.

Cook the basmati rice in salted water according to package instructions.

Heat 2 tbsp olive oil in a large pan. Brown the diced chicken meat on all sides until golden. Add the onion and sauté for 2 minutes over medium heat. Add the remaining vegetables (cauliflower, tomatoes, bell pepper) and the chili (amount to taste) and mix well. Fry for about 4 minutes over high heat.