- 1 medium onion, chopped (1 cup)
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled ginger
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 medium tomatoes, chopped (1 cup)
- 1 cup plain yogurt
- 2 tablespoons cilantro
- 1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
- 1 cup red grapes, halved
- 1 tablespoon vegetable oil
- 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 cup plain yogurt
- 1 seedless cucumber, peeled, cored, and chopped (2 cups)
- 2 tablespoons chopped mint
- 1/2 cup sliced almonds, toasted
- 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 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.
- 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.
- Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
- Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.