I love eating ethnic food, especially chicken curry recipes! In any eat-out my first choice would be Spicy Chicken, for that is most delicious, yet nutritive when cooked in the proper way. Also, It is not that hard to make at home and it impresses guests every time. And it can made many different ways too! I would prefer mine a bit spicier with a lot of garlic in it, but for the kids I try to make it a bit milder. There a multitude of ways you could make it: in a soup or stew, or even little pieces in a sauce, it’s up to you. Other varieties even contain fruit or candy in it.
I guarantee, if you are looking for a delicious treat, order it at your favorite restaurant or look for a renowned recipe to prepare yourself. The bold mix of flavors will leave you wanting more!! I dont think I will ever run out of boneless chicken recipes, because my recipe box is overflowing with pieces of paper that were ripped out of newspapers and magazines, containing new ways to prepare boneless chicken breasts. I have to admit that chicken is my favorite meat. Low and fat and high in protein, it is neutral enough it will absorbs all flavors of any ingredients that you combine it with.
So it is a perfect food that everyone enjoys when its placed on the dinner table. I’ve got all these random recipes that I’ve kept over the years that its going to be a major hassle to try and file and sort through them all. Even though my recipe box is full, I still have a large number stashed in every nook and cranny. There are so many wonderful recipes for boneless chicken; someone should find a way to save them all. By doing this, instead of spending all my time trying to find a lost recipe, I could be cooking instead.
Whenever I bite into a succulent kebab, I am reminded of Bundu Khan. Bundu Khan was a friend of my father’s. He would suddenly drop by, stay with us for a while and then leave without a word. After months, he would appear out of nowhere, but always got out of trouble with my mom with a 5 kg tin of ghee. And then he would stay with us for weeks, before he vanished again. It was Bundu Khan who introduced me to the wonder of kebabs. In our home full of vegetarians, he would sneak into the kitchen followed by a line of devout fans, to make wonderfully tasty kebabs.
After the minced meat was sneaked into the house by a co-conspirator, he would pound it and add spices and then fry the kebabs in a low pan covered in oil. And people who were otherwise vegetarian would come crawling out of the woodwork to devour the kebabs before going back to their vegetarian meal. The nice thing about a kebab is that it continues to live long after its maker is gone. Bundu Khan, too, died some years ago but not before he had bequeathed his legacy to us. My mother got the simple chicken recipe for his kebabs, and I, an abiding fondness of kebabs.