Elite Branding Irons

I love eating ethnic food, especially chicken curry! In any eat-out my first choice would be Spicy Chicken, for that is most delicious, yet nutritive when cooked in the proper way. 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. 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, 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. 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. 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. 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.

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 recipe for his kebabs, and I, an abiding fondness of kebabs.

Posted on June 25th, 2009 by the big chef
Filed under: Food and Drink