Curried Chicken Salad with Spiced Chickpeas and Raita

Ingredients for Curried Chicken Salad with Spiced Chickpeas and Raita

• 1 medium onion, chopped (160g )

• 1 tablespoon minced garlic

• 1 tablespoon minced peeled ginger

• 2 colheres de sopa de óleo vegetal

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 2 medium tomatoes, chopped (1 cup)

• 1 cup plain yoghurt

• 2 tablespoons coriander

• 1 rotisserie chicken, meat coarsely shredded (450 to 600g )

• 240ml red grapes, halved

• 1 tablespoon vegetable oil

• 1 (550g) can chickpeas, rinsed, drained, and patted dry (300g )

• 1 teaspoon ground cumin

• 1/2 teaspoons turmeric

• 1/4 teaspoons cayenne

• 150g plain yoghurt

• 1 seedless cucumber, peeled, cored, and chopped (2 cups)

• 2 tablespoons chopped mint

• 1/2 cup sliced almonds, toasted

• 4 (450g) wide jars or containers with lids

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 teaspoons 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 yoghurt, coriander, and chicken. Cool to room temperature.

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 teaspoons salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.

Stir together yoghurt, cucumber, mint, and 1/2 teaspoons salt.

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

Aviso Legal

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