I love eating ethnic food, especially chicken curry recipes! 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. 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.

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. My only problem is trying to file and categorize all of the miscellaneous recipes that Ive collected over 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. 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.

Bundu Khan was a friend of my father’s and whenever I bite into a succulent kebab I am reminded of him. 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.

An obliging neighbor would sneak in the meat so that he could shallow fry the kebabs after tenderizing and seasoning it. 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.