Tom Parker Bowles served up a mild chicken curry with homemade garam masala on Saturday Kitchen.

The ingredients for the garam masala are: 1 tbsp green cardamom pods, husks cracked, 1½ cinnamon sticks, ½ tsp cloves, 1 tsp cumin seeds and 1 tsp coriander seeds.

For the curry: 4 tbsp vegetable oil, 4 green cardamom pods, 2 bay leaf, 2 onions, finely chopped, 1½ tbsp ground coriander, 1 tsp ground turmeric, 2–3 tbsp mild curry powder, 1 heaped tbsp plain flour, 500ml hot chicken stock (or water), 8 chicken thighs, boneless, skin removed, 3 tbsp plain yoghurt, a big pinch saffron strands, handful fresh flatleaf parsley, chopped, 2 tsp garam masala (see above) and a big pinch sea salt.

To serve: steamed or boiled basmati rice, ½ cucumber, peeled and diced, 2 tomatoes, skinned, stalk removed and finely diced, 4 tbsp plain yoghurt, 8 poppadoms, 3 tbsp mango chutney and 2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper.

See recipes by Tom in his book titled: Cooking and the Crown: Royal recipes from Queen Victoria to King Charles III available from Amazon now.