I’m not what you would call a pro-chef. Cooking for me is more about putting the right mix of proteins, carbs, and fats together. There are no hard rules or taboos in my cooking lab – that’s how I come up with stuff like Okra Chicken. Lately, I have been experimenting in ways to add some yumminess. I will update as I tinker around and find more goodness.
|A Sure Way To Make Tender And Juicy Chicken Breasts
Follow this ten-step approach, and your chicken breasts will never again come out dry or chewy.
This recipe delivers by far the best chicken curry I have had. Kudos to the amazing chef