Heat the oil in a large saucepan over a moderate heat. Add the rice and stir to coat thoroughly, then cook, stirring frequently, for 1 minute. Add the onion, ginger, garam masala, coriander and curry powder and continue cooking for 3–4 minutes, stirring, until the onion starts to soften.
Add the stock or water and bay leaf and bring to the boil. Reduce the heat, cover and simmer for about 25 minutes, or until the rice is tender. Discard the bay leaf and transfer the rice to a large bowl to cool.
Meanwhile, to make the dressing, whisk together the orange and lime juices, oil and chives. Season with salt and pepper to taste.
Add the celery, spring onions and carrot to the cooled rice. Reserve half the grapes and add the remainder to the rice together with the chicken and parsley. Drizzle with the dressing and turn the salad gently to combine everything.
Arrange a bed of lettuce leaves on each of four plates and pile the rice salad on the lettuce. Scatter the remaining grapes over the top. Garnish with pecans or almonds, then serve.
This is a great way to use up leftover meat from a roast chicken or even a turkey.