Chicken

Chicken

By
Anjum Anand
Contains
10 recipes
Published by
Quadrille Publishing
ISBN
9781849494298
Photographer
Lisa Linder

Chicken is sweet, heating and heavy on the body. It is comparatively easier to digest and, therefore, assimilate than red meat, as well as being lighter in quality. It is also less heating than seafood. So, as far as animal proteins go, chicken is one of the better options, especially for pitta, along with turkey which you can substitute for chicken in these recipes. I would advise removing the skin for both kapha and pitta; for vata, it is optional. If you do opt to keep the skin on, remember to brown any chicken that is going to be braised or you will end up with soft, unappetising skin.

Recipes in this Chapter

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