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.
Provided by Paul Grimes
Categories Chicken Poultry Tomato Picnic Kid-Friendly Yogurt High Fiber Lunch Tree Nut Almond Spice Curry Cucumber Chickpea Healthy Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Diabetes-Friendly Small Plates
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- 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.
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