Why Use Boneless Chicken

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! I would prefer mine a bit spicier with a lot of garlic in it, but for the kids I try to make it a bit milder. 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. 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. Though my recipe box has no more room, I still have hundreds of additional recipes tucked away in folders, envelopes, old cookbooks, and strewn about my house. 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.

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. 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. He used to make delicious kebabs after sneaking into the kitchen in a all vegetarian house.

He would pound and spice the minced meat, smuggled into the house by a helpful neighbor, and then shallow fry the kebabs on a well-oiled pan. 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 recipe for his kebabs, and I, an abiding fondness of kebabs.