CARIBBEAN CHICKEN WITH SPRING ONION SAUCE

 

CARIBBEAN CHICKEN WITH SPRING ONION SAUCE

Serves 2

Syn Free

2 skinless chicken breasts, cut into chunks
1 tbsp. curry powder
100g basmati rice
200g black or kidney beans, rinsed and drained

For the sauce:

1 lime, juiced and zested
A small bunch of fresh chives, snipped
6 spring onions, finely chopped
1 green or red chilli, deseeded and finely chopped
1 garlic clove, crushed

Cook the rice according to the pack instructions.
Rub the curry powder into the chicken chunks, using your hands. Make sure they are all covered.
Spray a non-stick frying pan well with Frylight and start to fry the chicken.
Mix all the sauce ingredients, except for the lime zest, together in a bowl.
Once the chicken is half-way through cooking, tip in the sauce ingredients and stir for another five minutes.
At this point, add the beans in with the rice.