Sticky Indian Chicken Nibbles with Seeded Pilaf & Yoghurt

Steps

1. Preheat oven to 220°C (or 200°C fan bake), or preheat BBQ to medium-high (if using).
2. Pat chicken dry and toss with oil on a lined oven tray. Season with salt and cook on upper oven rack for 25 minutes, until cooked through. Turn once during cooking. Once cooked, toss with Indian sticky chilli sauce and return to oven for 5 minutes until sauce has reduced a little and coats chicken.
3. Cook chicken on BBQ for about 25 minutes, turning regularly, until cooked through. Brush chicken with the Indian sticky chilli sauce and cook for a further 5 minutes. Once glazed, add chicken to a large bowl and toss with remaining Indian sticky chilli sauce.
4. Grate carrot. Heat oil in a medium pot on medium heat. Cook carrot and seeded curry blend for 2 minutes, stirring, until softened. Add rice, stock and a pinch of salt and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
5. While pilaf is cooking, thinly slice bok choy, dice cucumber and roughly chop coriander. Combine in a small bowl with a pinch of salt and vinegar.
6. Toss chicken to ensure well coated with Indian sticky chilli sauce and sprinkle with crispy shallots.
7. Rice with topped with nibbles, yoghurt and spinkle of chilli flakes. Serve salad on the side.