Spicy Indian curry with tender chicken tenderloins

Bring a large pot of water with salt to the boil. Boil the rice in 8 minutes until done. Drain and leave with the lid on the pan until use.

Meanwhile, clean the garlic cloves and cut finely. Clean the onions and cut into half rings. Peel and finely chop the ginger.

Cut the stalk of the red pepper, halve in length and remove the seed lists. Slice the flesh finely.

Heat the oil in a frying pan and fry the garlic, onion, ginger, red pepper and curry madras on a medium heat for 3 minutes.

Meanwhile, wash the tomatoes and halve them. Remove the seeds, add them together with the lentils and the hot water to the frying pan and bring to high heat on a high heat.

Cook over medium heat for 10 minutes with the lid on the pan. Stir frequently.

Meanwhile, halve the chicken fillets and sprinkle with salt and pepper. Cut the cauliflower and broccoli florets into equal smaller florets.

Add the chicken, cabbage, coconut milk, pepper and possibly salt to the curry and cook in 10 minutes with the lid on the pan. Stir occasionally.

Meanwhile, cut the salad onion into rings and the tomato fruit into small cubes. Mix the tomatoes into the curry.

Spoon the curry into deep plates and sprinkle with the salad onion. Serve with the rice.