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First, heat some cooking oil in a frying pan over a high heat and cook the chicken pieces until evenly browned and cooked through.
Reduce the heat to medium, then add the onion and cook for a few minutes until softened.
Next, add the garlic and cook for a minute, then add the ginger and cook for another minute.
Add the madras curry powder to the pan and cook for a further 2 minutes, stirring to coat everything evenly.
Pour in the chopped tomatoes and bring to a simmer. Reduce the heat to low and allow the curry to cook for 20 minutes or until you get a nice, thick sauce.
While the curry is gently bubbling, cook the rice according to packet instructions.
In a separate pan, fry the broccoli over a medium-high heat until it’s slightly charred.
Once the rice is cooked, stir it into the charred broccoli. Season to taste.
Dress the sliced red onion with lemon juice.
Plate up and garnish with the yoghurt, red onion and coriander.