Some Simple Chicken Recipes You Can Use Today

June 21st, 2009 | jones | Diet

I love eating ethnic food, especially chicken with 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 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. The only difficulty I have remaining is to organize and file the various recipes I have accumulated during the years. My recipe box is full, but I still have hundreds more stashed in folders, tucked in envelopes, stuck in cookbooks and pinned up on bulletin boards. I really wish someone would come up with a good way to save all of these great boneless chicken recipes. 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. Before making his disappearing act, Bundu Khan would stay in our house for weeks. It was he who showed me the amazing dish called 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 recipes for his kebabs, and I, an abiding fondness of kebabs.