Text 4818, 87 rader
Skriven 2013-09-19 08:30:48 av Dave Drum (1:261/38)
Ärende: Chile 4025
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Chicken Salad w/Spiced Chickpeas & Raita
 Categories: Salads, Pouultry, Dressings, Chilies, Dairy
      Yield: 4 Servings

MMMMM-------------------CURRIED CHICKEN SALAD------------------------
      1 c  Onion; chopped
      1 tb Minced garlic
      1 tb Minced peeled ginger
      2 tb Vegetable oil
      1 tb Curry powder
      1 ts Ground cumin
      1 c  Tomatoes; chopped
      1 c  Plain yogurt
      2 tb Cilantro
      1    Rotisserie chicken; meat
           - coarse shredded (3 to 4
           - cups)
      1 c  Red grapes; halved

MMMMM-------------------------CHICKPEAS------------------------------
      1 tb Vegetable oil
     19 oz Can chickpeas; rinsed,
           - drained, patted dry
      1 ts Ground cumin
    1/2 ts Turmeric
    1/4 ts Cayenne

MMMMM----------------------RAITA & TOPPING---------------------------
      1 c  Plain yogurt
      2 c  Cucumber; peeled, cored,
           - chopped
      2 tb Chopped mint
    1/2 c  Sliced almonds; toasted

  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.

  Equipment: 4 (16-ounce) 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 ts
  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 med-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.

  by Paul Grimes and Shelley Wiseman

  Gourmet | August 2008

  Makes 4 servings

  Meal Master Format by Dave Drum - 18 August 2008

  Uncle Dirty Dave's Archives

MMMMM

... A Cajun is someone who looks at a sausage and thinks of red beans and rice.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)