Preheat grill to medium-high. Grill chicken until cooked through, about 18 minutes, turning once and brushing with 4 tbsp (60 mL) of curry dip.
Meanwhile, in a saucepan set over medium-high heat, combine rice with water, salt and pepper. Bring to a boil, cover and reduce heat to low and simmer for 5 minutes. Stir in vegetables, cover and continue to simmer until rice is tender and moisture has been absorbed, about 7 minutes.
Remove rice from heat and stir in cilantro. Serve rice with chicken and remaining dip on the side.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy