I love eating ethnic food, especially indian chicken curry! Today I got my usual mix of chicken and spices takeout from the restaurant. Not only does it taste great, but it’s usually pretty healthy, depending on how they prepare it that day. Additionally, it is not difficult to manufacture at home and it almost always amazes visitors. It can be manufactured in a multitude of ways as well! Even though I like the spicy version of this recipe, for the kids I make a milder version. It can be prepared like soup or stew or put in sauce if you like, but other kinds could have fruit or other sweet things in it.

Locate a good recipe or order some wherever you enjoy dining if you want something truly flavorful. The bold mix of flavors will leave you wanting more!! I dont think I will ever run out of boneless chicken, 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. High in protein, it is reasonably low in fat and calories, and the flavor is mild enough that it takes on the flavors around it.

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. Now, instead of looking for some scrap of paper with the recipe I got from a newspaper last December, I can spend my time cooking it.

Biting into a delicious kebab always makes me reminisce about my father’s friend, Bundu Khan. He would suddenly drop by, stay with us for a while and then leave without a word. We wouldn’t see him for months on end, till suddenly he would be back, carrying a five-kg tin of ghee to placate my mother. He would then stay with us for weeks before disappearing once again. Bundu Khan was the one who showed me what kebabs are. He used to make delicious kebabs after sneaking into the kitchen in a all vegetarian house.

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 recipes for his kebabs, and I, an abiding fondness of kebabs.

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