Curried Chicken Salad with Spiced Chickpeas and Raita

PreparationMake 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. Cooks' notes:•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.Per serving: 635 calories, 30 g fat (6 g saturated), 109 mg cholesterol, 1822 mg sodium, 49 g carbohydrates, 10 g fiber, 45 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

PreparationMake 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. Cooks' notes:•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.Per serving: 635 calories, 30 g fat (6 g saturated), 109 mg cholesterol, 1822 mg sodium, 49 g carbohydrates, 10 g fiber, 45 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›