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.