Clean 2 chicken breasts - if you bought the parts with bone and skin you need to separate them from the meat (you can use them for chicken broth later). Cube meat roughly to 1x1in pieces and place them in a small bowl
Boil or steam broccoli to medium-soft, strain from water and cut in small portions
Open the can of coconut milk and gently mix the content to liquefy it, pore 1/2 can into a small glass bowl. Add curry powder and mix it using a fork. It does not need to mix it well - the content will become softer when heated later.
Heat up the oil in the middle size frying pan. Place the chicken in the pan and cook it on high heat constantly stirring up with a wooden spatula until slightly brown. Add the coconut curry mixture and turn the heat down. Add 1/4 cup of water and cover with the lid to simmer for 20 min. Stir the chicken from time to time to make sure it does not burn, add water if the curry gets to thick and dry
Use rice cooker for rice preparation (medium soft)
Serve a portion of chicken with rice and broccoli as sides. Season the broccoli with your favorite spices and balsamic vinegar.
This delicious recipe is easy to modify - use different spices for chicken, use different types of broccoli, add fresh cilantro, dill or parsley as garnish. The portions of the meat and rice can be larger or smaller dependent on your appetite.