1. Cook the rice according to the package instructions in boiling salted water. Pat the chicken fillets dry and cut them into strips. Heat 1-2 tablespoons of oil in a pan, sauté the chicken, season with salt and pepper, and remove from the pan.

2. Peel and finely dice the onion. Peel, wash, and slice the carrots. Wash, clean, and dice the bell pepper. Wash the broccoli, cut into small florets from the stalk, and chop the remaining stalk.

3. Heat the remaining oil in a pan. Sauté the onion in it. Briefly roast the curry and chili powder. Then deglaze with coconut milk and pureed tomatoes, stir well. Add the vegetables and simmer everything for 5-7 minutes.

4. Season the vegetable curry with salt and spices to taste. Add the meat. Serve the curry with rice.