Coconut milk curry with chicken and cauliflower

Ingredients:

• 2 chicken breasts, diced
• 1.5 cups broccoli florets
• 400 g canned tomatoes, coarsely chopped
• 2 tablespoons of vegetable oil
• 3 tbsp. red curry paste
• 1 onion, sliced ​​along the grain
• 1.5 cups chopped carrots
• 1 teaspoon dried basil
• 3 cloves garlic, minced
• 1 and 1/4 cups coconut milk
• Zest of 1/2 lime, plus juice from a lime wedge per serving
• 1/4 cup chicken broth

Preparation:

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the curry paste and onion, and cook, stirring frequently, for 5 to 6 minutes. Pat the chicken dry, season with salt and pepper, and add the remaining oil to the skillet.
   
   Sauté the chicken in the onion and curry mixture until golden brown on all sides. Add the broccoli, carrots, basil, garlic, and lime and cook, stirring, for about 2 minutes. Pour in the coconut milk and chicken broth, add the tomatoes, and bring to a boil.
   
   Simmer the chicken until cooked through and the sauce thickens, about 20 minutes. Squeeze a lime over the dish before serving.