keithjennison June 23, 2009

I love eating ethnic food, especially 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. Also, It is not that hard to make at home and it impresses guests every time. And it can made many different ways too! Even though I like the spicy version of this recipe, for the kids I make a milder version. You can make it like a soup or stew, or pieces with sauce, however you prefer. Other types also have fruit and sweeter things 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. 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. My only problem is trying to file and categorize all of the miscellaneous recipes that Ive collected over the years. Even though my recipe box is full, I still have a large number stashed in every nook and cranny. 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.

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. He would come back after a couple of months with a five-kg tin of ghee for 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 all-vegetarian house, he used to creep into the kitchen with a train of avid followers and make delicious 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.