Princess Kate and Prince William are fans of spicy, Indian-style curry as they revealed during a visit to an Indian restaurant in Birmingham earlier this year.
The couple said they “love curries” and Kate explained that the meal is “so nostalgic” and that she “loves spice,” while William prefers milder options. He said: “I’m a masala man.”
The Prince and Princess of Wales also revealed they “secretly try lots of curry houses around the country”.
When asked if their children, Prince George, Princess Charlotte and Prince Louis, like Indian food, Kate replied: “Absolutely, they love it,” although George’s favorite meal is actually a popular Italian dish.
The Princess of Wales shared during an interview with BBC One that her go-to takeaway is always a curry. “Curry, definitely,” the royal said.
READ MORE: Prince George’s ‘favourite’ meal is ‘low cost’ and very easy to make – recipe
Food and recipe site Food52 shared a “cheap, healthy and delicious” creamy chicken curry recipe that can be made for less than £10 and serves four, which comes out to £2.5 per person.
They explained: “This cheap creamy chicken curry is a lovely, subtle curry that tastes anything but cheap.
“The spice blend is flawless and packs just the right amount of punch, and the use of coconut milk is canny indeed, lending the dish a wonderful richness and complexity.”
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- Two tablespoons canola or vegetable oil
- Two fresh garlic cloves, finely minced
- One large yellow onion, finely chopped
- Two 1/2 teaspoons curry powder
- Two teaspoons ground cumin
- 1/4 teaspoon crushed red pepper flakes
- One teaspoon ground turmeric
- One pound boneless chicken breasts, cut into one-inch pieces
- One 1/2 teaspoons tomato paste
- One cup coconut milk
- Two teaspoons kosher salt
- One cup hot water (optional)
- In a wok, heat oil over medium-high heat. Add onions, and cook for six to eight minutes or until transparent. Add garlic and cook for one to two more minutes.
- Stir in cumin, turmeric, one teaspoon of curry powder, red pepper flakes and one teaspoon of salt- cook for one minute. Add tomato paste. Mix to combine.
- In a ziploc bag, toss chicken pieces in the remaining curry powder, season with salt and pepper. Add to wok, and cook for about five to six minutes until the outside is golden brown.
- Pour the coconut milk into the wok – if the coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for seven minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
- Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.
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