Curried Chicken Salad With Spiced Chickpeas and Raita
From Gourmet [1]
Ingredients
- For curried chicken salad:
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
For chickpeas:
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
For raita and topping:
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
Directions
- Make curried chicken salad: 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.
- 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.
- Make chickpeas: 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.
- Make raita: stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
- Assemble jars: divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
Serves 4.
Make Ahead: Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately. Assembled jars can be chilled up to 6 hours. Serve at room temperature.
Information
- Category
- Poultry, Main Dishes
- Cuisine
- Indian