Mild chicken curry recipe
 Tom Parker Bowles shares this royally inspired mild chicken curry made special with a homemade garam masala spice blend. 1 tbsp green cardamom pods, husks cracked1½ cinnamon sticks½ tsp cloves1 tsp cumin seeds1 tsp coriander seeds 1 tbsp green cardamom pods, husks cracked 1½ cinnamon sticks ½ tsp cloves 1 tsp cumin seeds 1 tsp coriander seeds 4 tbsp vegetable oil4 green cardamom pods2 bay leaf2 onions, finely chopped1½ tbsp ground coriander1 tsp ground turmeric2–3 tbsp mild curry powder1 heaped tbsp plain flour 500ml/18fl oz hot chicken stock (or water)8 chicken thighs, boneless, skin removed3 tbsp plain yoghurta big pinch saffron strandshandful fresh flatleaf parsley, chopped2 tsp garam masala (see above)a big pinch sea salt 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/18fl oz 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) a big pinch sea salt steamed or boiled basmati rice½ cucumber, peeled and diced2 tomatoes, skinned, stalk removed and finely diced4 tbsp plain yoghurt8 poppadoms3 tbsp mango chutney2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper 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 2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper Method To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months.To make the curry, heat the oil in a large saucepan, 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.Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard.Serve with the basmati rice and other accompaniments. To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months. To make the garam masala, dry roast all the ingredients in a heavy-based frying pan over a medium heat until you smell the oils being released. Put into a spice grinder, grind, then store in an airtight container. This will last 3 months. To make the curry, heat the oil in a large saucepan, 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. To make the curry, heat the oil in a large saucepan, 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. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Add the cold stock gradually, stirring to make a sauce, the add the chicken, yoghurt, salt and saffron. Simmer gently for 20–25 minutes until the chicken is cooked through. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard. Stir in the parsley and garam masala, and cook for a couple more minutes, then retrieve the cardamon pods and bay leaves and discard. Serve with the basmati rice and other accompaniments. Serve with the basmati rice and other accompaniments.