Madras Chicken Curry with Rice

Wash the vegetables. Break the cauliflower into small florets. Cut the tomatoes and bell pepper into larger pieces, and finely chop the red onion. Halve the bell pepper, remove the seeds, and cut into small cubes. Squeeze the lime juice and set aside.

Cook the rice according to the instructions on the package.

Heat 2 tablespoons of olive oil in a large pan and fry the diced chicken breast until golden brown on all sides. Add the onion and sauté for 2 minutes over medium heat. Add the rest of the vegetables (cauliflower, tomatoes, bell pepper), the chopped chili to taste, and mix thoroughly. Sauté for 4 minutes over high heat.