Caribbean chicken with spring onion sauce

Fried spicy chicken the way it's made in the Caribbeans, served on a bed of rice and red beans, with a lime-chili and spring onion sauce on top. It's satisfying enough to be served as a main in any season, but the sauce on top makes it unexpectedly fresh. And it's precisely this kind of spicy-fresh combination that give the Caribbean cuisine its distinctive touch. 
So if you like Pina Coladas... (as a song I heard a couple of times would say)... then try another taste experience from the same geography. Enjoy! :)

Recipe source: here. 

Last year: Sweet and sour chicken stir-fry (Chinese-American).
Two years ago: Casa Dragones Guacamole (Mexican) (raw vegan).
Three years ago: Green pasta with red peppers and wild duck ham.
Four years ago: Aubergine and zucchini pizza, Marinated pork chops with balsamico glaze and Pasta peperonata (Bell pepper rigatoni) (Italian).



Ingredients (serves 2):

• 2 pieces of chicken breast (or thigh)
• 1 teaspoon curry powder
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 100 g basmati rice
• 100 g red (or black) beans from the can

For the sauce:

• 1 tablespoon extra virgin olive oil
• juice and zest from 1 lime
• a handful of chives, chopped
• 3-4 spring onions, finely chopped
• 1/2 of a green chili, finely chopped
• 1 garlic clove, finely chopped

Wash the chicken pieces, pat them dry and dust them with the curry powder, salt and pepper. Heat the oil in a frying pan and add the chicken to it:

Cover and let it cook for about 15-20 minutes on medium heat, turning once, until the chicken is completely done.

In the meantime make the sauce by mixing all the ingredients (after grating the zest, chopping what's necessary and so on):

Also boil the rice according to package instructions. Drain the beans and mix them with the boiled rice. Arrange the rice and beans on a platter:

When the chicken is done put it on top of the rice bed. Transfer the onion sauce on top of the chicken:

It's done, dig in! :)