To make the chicken broth for the scrippelle, Enrico had boiled two chicken thighs. Which meant I had lots of cooked chicken, plus leftover white rice from several previous meals (I always manage to overestimate how much rice everyone will eat).
So Saturday night I made Moghul Shredded Chicken Curry, from Royal Indian Cookery. The recipe calls for steamed chicken breasts, but boiled thighs worked just as well. I pulled all the meat off the bones and shredded it, then:
- fry 1 tbps cumin seeds in ghee or oil for 1 min
- add one chopped onion, cook til soft
- grind into paste 2 cloves garlic and a 1-inch cube of fresh ginger (actually, I used the food processor to chop very fine, not quite the same as paste...)
- add to the pot with cayenne pepper and 1 tsp turmeric
- in a separate pan, fry a finely chopped small onion in oil til brown
- food-process this, along with 1 cup cashews, 1/4 cup blanched almonds, 2/3 cups dried coconut, into a fine-ish crumble
- add to main pot, stir for a few minutes, add about 1/3 cup water, cook low for 5 minutes
- add 1/4 cup yogurt and 1/3 cup raisins (previously soaked in water to soften), and salt, cook some more
- add chicken, cook another 10 minutes or so
The recipe calls for a garnish and a final two tbsps of cream, but I didn't bother - with the yogurt, it was plenty creamy.
Along with this we had the leftover rice (I bought a microwave this year mostly to heat pasta and rice in) and a simple dish of green beans and peas (clearing odds and ends from the freezer!) with coriander, another Madhur Jaffrey recipe. And lots of chutneys.
What is the best yogurt starter to use when making yogurt?
I would like to buy a starter culture to make my own yogurt (in a little yogurt making machine). Which is the best starter to use? I am looking for one that contains as many healthy bacteria as possible and that also tastes great. Any recommendations? Also, where would I be able to purchase the whatever you recommend? Thanks!
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