Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic planned.
ā¢Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately.
ā¢Assembled jars can be chilled up to 6 hours. Serve at room temperature.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 servings
Ingredients
For curried chicken salad:
For chickpeas:
For raita and topping:
Equipment:
Preparation
Make curried chicken salad:
Step 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.
Step 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.
Make chickpeas:
Step 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.
Make raita:
Step 4
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Assemble jars:
Step 5
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
