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Curried Chicken Salad with Spiced Chickpeas and Raita

Name: Curried Chicken Salad with Spiced Chickpeas and Raita
Cuisine: indian
Ingredients: 1 medium onion, chopped (1 cup); 1 tablespoon minced garlic; 1 tablespoon minced peeled ginger; 2 tablespoons vegetable oil; 1 tablespoon curry powder; 1 teaspoon ground cumin; 2 medium tomatoes, chopped (1 cup); 1 cup plain yogurt; 2 tablespoons cilantro; 1 rotisserie chicken, meat coarsely shredded (3 to 4 cups); 1 cup red grapes, halved; 1 tablespoon vegetable oil; 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups); 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 1 cup plain yogurt; 1 seedless cucumber, peeled, cored, and chopped (2 cups); 2 tablespoons chopped mint; 1/2 cup sliced almonds, toasted; 4 (16-ounce) wide jars or containers with lids

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
4.
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
5.
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

Recipes sourced from Epicurious.com.

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