Raita spicy curry chicken salad

yield: 4 servings

period: 1 1/4 hr

total time: 1 1/4 hr

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Cook the onion, garlic and ginger in the oil in a frying pan heavy 10-inch fire medium-low, stirring occasionally, until softened, about 5 minutes. Add the curry, cumin and 1 1/2 tsp. salt and Cook, stirring, for 2 minutes.

Add tomatoes and cook over medium-high heat, stirring, until the sauce thickens, about 5 minutes. Transfer to a bowl and stir in the yogurt, the cilantro and chicken. Let cool to room temperature.

Do chick peas:
Heat the oil in a cleaned stove over medium-high until it sparkles, and the chickpeas Cook, stirring, 1 minute. Add the cumin, turmeric, cayenne and 1/4 teaspoon salt and Cook, stirring to coat, until the Pan is dry, about 2 minutes. Let cool to room temperature.

Make a raita:
Mix the yogurt, cucumber, mint, and 1/2 tsp salt.

Assemble jars:
Divide grapes among the pots and chicken curry, raita, chick peas and almonds on top of the layer.

Cooks notes: •Curried Chicken Salad and spiced chickpeas can be made 1 day in advance and refrigerated separately.
•Assembled pots can be refrigerated up to 6 hours. Serve at room temperature.

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