Tom Parker Bowles served up a mild chicken curry with homemade garam masala on Saturday Kitchen.<\/p>\n
The ingredients for the garam masala are: 1 tbsp green cardamom pods, husks cracked, 1\u00bd cinnamon sticks, \u00bd tsp cloves, 1 tsp cumin seeds and 1 tsp coriander seeds.<\/p>\n
For the curry: 4 tbsp vegetable oil, 4 green cardamom pods, 2 bay leaf, 2 onions, finely chopped, 1\u00bd tbsp ground coriander, 1 tsp ground turmeric, 2\u20133 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.<\/p>\n
To serve: steamed or boiled basmati rice, \u00bd 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.<\/p>\n