Curried Chicken Salad with Spiced Chickpeas and Raita

Ingredients

• •1 medium onion
• •1 tablespoon minced garlic
• •1 tablespoon minced peeled ginger
• •2 tablespoons vegetable oil
• •1 tablespoon curry powder
• •1 teaspoon ground cumin
• •2 medium tomatoes
• •1 cup plain yogurt
• •2 tablespoons cilantro
• •1 whole rotisserie chicken
• •1 cup red grapes
• •1 tablespoon vegetable oil
• •1 can chickpeas
• •1 teaspoon ground cumin
• •½ teaspoon turmeric
• •¼ teaspoon cayenne
• •1 cup plain yogurt
• •1 whole seedless cucumber
• •2 tablespoons chopped mint
• •½ cup sliced almonds
• •4 pieces wide jars

Cooking Instructions

1. 1.

   Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.

   7 min

2. 2.

   Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.

   20 min

3. 3.

   Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.

   10 min

4. 4.

   Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.

   5 min

5. 5.

   Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

   10 min