Tom Parker-Bowles' Queen Elizabeth II's curry
The This Morning kitchen is getting the royal treatment today, as Tom Parker-Bowles returns for the first time since his mother became Queen Consort last year. He’s serving up a favourite from the royal family: Queen Elizabeth II’s curry; with all the regal tips and tricks along with iT.
Tom Parker Bowles’ Elizabeth II’s Curry
Recipe taken from Cooking & The Crown
Ingredients
4 tablespoons vegetable oil 4 green cardamom pods2 bay leaves 2 onions, finely chopped1½ tablespoons ground coriander 1 teaspoon ground turmeric 2-3 teaspoons mild curry powder 1 heaped tablespoon plain flour500ml chicken stock or water8 skinless, boneless chicken thighs3 tablespoons natural yogurt A big pinch of sea saltA big pinch of saffronA handful of flat-leaf parsley, chopped 2 teaspoons garam masala (see below)
For the garam masala:1 tablespoon green cardamom pods, husks cracked1½ cinnamon sticks½ teaspoon cloves1 teaspoon cumin seeds1 teaspoon coriander seeds
To serve:Steamed or boiled basmati rice½ cucumber, peeled and diced 2 tomatoes, skinned, destalked and finely diced4 tablespoons natural yoghurt8 poppadoms 3 tablespoons mango chutney2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper
Method
1. To make your own garam masala, dry roast all the ingredients in a heavy-based pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container.
2. For the curry, heat the oil in a large pan, then add the cardamom pods and bay leaves, and cook until they crackle and pop. Add the onions and cook for about 15 minutes until soft, then add the ground coriander, turmeric and curry powder, plus the flour, and stir well.
3. Add the stock gradually, stirring to make a sauce, then add the chicken, yogurt, salt and saffron. Simmer gently for 20-25 minutes until the chicken is cooked through.
4. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamom pods and bay leaves and discard.
5. Serve with basmati rice and other accompaniments.