How My Mom Made Chicken At Home
I love eating ethnic food, especially chicken with curry! It is a dish that I regularly order for take out or in the restaurant, a mix of chicken and spices that tastes great and is usually healthy depending on how it is made. It is easy to make at home, and is guaranteed to impress guests. It can also be made in many other ways. I like mine really spicy and with a lot of garlic but I make it a little tamer when I make it for the kids. 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. 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. 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. There must be a way to keep all these brilliant boneless chicken recepies, I wish someone would come up with one. 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. 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 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.
