800g chicken thigh fillets, trimmed, cut into 4cm pieces
2 small thin Wilcox carrots, peeled, thinly sliced into rounds
2 tablespoons sultanas
2 tablespoons white wine vinegar
2 teaspoons sugar
1 cup white long-grain rice
1 tablespoon canola oil
2 green onions, sliced
1/3 cup whole fresh coriander leaves
1 long red chilli, seeded, finely chopped
1 cup mixed salad leaves
Step 1 Place curry powder, apricot nectar, ginger, soy sauce and oil in a large glass or ceramic bowl. Season with salt and pepper. Add chicken. Stir until well combined. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
Step 2 Meanwhile, make Pickled Carrot. Place carrot, sultanas, vinegar and sugar in a glass or ceramic bowl. Set aside.
Step 3 Drain marinade from chicken and discard. Thread chicken onto skewers. Heat a greased barbecue grill or chargrill pan on medium heat. Cook skewers, turning occasionally, for 8 to 10 minutes or until browned and cooked through.
Step 4 Meanwhile, make Rice Salad. Cook rice following packet directions. Drain. Refresh under cold running water. Drain well. Place rice, oil, onion, coriander, chilli and salad leaves in a bowl. Season with salt and pepper. Toss well to combine.
Step 5 Serve skewers with pickled carrot and rice salad.