Adding some Chilli to "Swiss Chilli"

I have decided to hijack Simon's Swiss blog. I have been wanting to find a way to document my favourite recipes for a while and also recommend them to friends. Young professionals have busy lives but what most of my friends have in common with me is a love of good food. While eating out in nice restaurants and trying new places as recommended by Top Table reviewers was great when living in London, the choice is some what limted here in Zurich.

I have swappd my nights out dining with friends for nights in dining with "new friends". I am noticing a trend amoung both new and old friend for dining in "the new eating out". Its cosy having friends over to eat or eating at other friends places and its great fun experiemneting with new recipes. I am a huge fan of adapting recipes I find that appeal and usually I think improving them, giving them a twist...usually a spicy twist but not all my receipes involve a high degree of heat...more of a chilli kick!

It is possible I can eat meals without chilli but my love of all things chilli cannot be denied. OK so getting to the point, I want to share the recipes I love that I try, adapt and give a "Priya" twist to with my friends, family and anyone else interested that can benefit from my experimenting. So here is my first recipe, Coriander Chicken Tikka created recently to use of the many bunches of coriander purchased by my husband from the Middle Eastern produce shop in Schemiede Wiedikon, Zurich.

It's very difficut to find in big bunches of coriander even though several stores claim to stock it. You need to be waiting outside the shop at delivery time to actually get your hands on some. And when you do buy in bulk appears to be my husband's new moto!