Ingredients

4 chicken thighs, skinned and boned

1 tbsp curry powder

200g cooked basmati rice

200g kidney beans, rinsed and drained

SALSA

1 tbsp olive oil

2 tbsp fresh chives

6 spring onion, finely chopped

1 green chilli, finely chopped

1 clove garlic, finely chopped

2 tbsp lime juice

2 tbsp boiling water

Method

SALSA

Blend all the salsa ingredients and season.

Set aside for the flavours to infuse.

Meanwhile rub the curry powder into the chicken and season.

Grill the chicken on each side for about 5 minutes.

Mix the rice and beans together and warm through.

Serve and enjoy.

Cooks Comments and Tips

.