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.
•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.
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.
