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. 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 promise you, if you want a tasty treat, order some at your favorite place to eat or find a good recipe make at home. The bold mix of flavors will leave you wanting more!! I dont think I will ever run out of boneless chicken, 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. This way, I could spend my time cooking instead of looking for the recipe that I clipped from the newspaper last December.

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. 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. He would then stay with us for weeks before disappearing once again. Bundu Khan was the one who showed me what kebabs are. He used to make delicious kebabs after sneaking into the kitchen in a all vegetarian house.

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.

You'll find numerous places offering cooking classes, but before choosing one it would be a good idea to find out what features your class should offer. In this article we will look at a few things you may wish to consider before deciding on which culinary classes you will choose.

The first thing you'll probably want to look at is how many people will be attending the classes. If the class size is too large you'll have difficulty seeing what is happening, and it will limit how much personal attention you will receive. On the other hand, if the classes are too small it will limit the amount of interaction you can have with other students plus having a few more people involved increases the possibility that someone will ask a question that you didn't think of. A class size of about 8 to 10 is ideal.

Something else you will want to look into is what dishes and menus will be being prepared in class to be sure they suit your sense of style and taste. You may also want to find some other people who have attended the classes and ask them if the instructions were well laid out and clearly and concisely delivered. Also be sure that you will be provided with hard-copies of all the recipes you learn as you will want to re-create these culinary delights in your own kitchen at home, without having to rely on your memory.

Another important point for your consideration is how the classroom is set-up. It is vital that all students are afforded an open view of what the instructor is doing and can hear them clearly. The best design is to have the students sit in a semi-circle, with the instructor in the middle. This way everyone will have an unimpeded view of what is happening, and everyone will be able to hear as well as each other as you will be equadistant from the teacher.

Lastly, and probably most importantly, you will want a very good teacher. The instructor must be able to impart instructions and culinary arts ideas and terminology in a clear, concise, and easy to understand way. You don't want them talking over your heads

Enjoy your cooking classes and Bon Apetite!

Stan loves to cook almost as much as he loves to eat.