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Chop the vegetables and the herbs. Mince the garlic, break/cut broccoli into bite-sized chunks, and cut the pepper into strips. Dice the chicken.
Cook the broccoli in boiling water for 1-2 minutes (until bright green), then put in cold water to stop the cooking.
Cook the jasmine rice and drain when cooked.
Put the diced chicken in a pan and add the curry powder and chilli powder. Cook until browned on all sides and then add garlic and the pepper.
When the pepper starts getting soft, add the mango chutney, coriander/parsley and the juice of half a lime. Let this caramelize, then remove from the pan and set aside.
Now prepare the broccoli by putting the chunks in a pan with sesame oil, sweet chilli sauce, and soy sauce (optional sesame seeds). After a few minutes, add the spring onion.
Plate the chicken, broccoli and rice together and serve.