Makes enough for 2
1 Cup of rice – cooked and cooled
4 boned chicken thighs

Hell’s Gate (patent pending) rice paste
1/2 red onion finely chopped
squeezette of tomato puree
1 tps Cayenne Pepper
1 tps Coriander seeds
1 tps Curry powder
1 tps Turmeric powder
2 cloves garlic
1 whole Scotch bonnet (be careful – very, very careful) finely chopped
Mash all of the above into a paste in a Mortar or a Blitzer

Bar B Q marinade for the chicken
4 Tbs light Soy sauce
2 Tbs sweet chilli sauce
2 cloves garlic. minced
1 Tps minced ginger
1 Tps Miren or Rice Wine
Squirt of Lime juice
Mix all of the above and pour over the chicken thigh – cling and sling in the fridge for a couple of hours

Rice veg
1/2 finely diced red bell pepper
4 finely sliced spring onions