01 August 2023 , 13:10
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Kate Middleton has told how her takeaway of choice is a curry and is also surprisingly cheap to make at home.
The Princess of Wales said how she “loves curries and spice” on a trip earlier this year to Birmingham along with William who admitted he preferred milder options adding: “I’m a masala man”.
The royal couple also let it be known that they “secretly try lots of curry houses around the country”. And Kate said that the kids also “absolutely” love Indian food.
In an interview with the BBC she was asked what was her favourite takeaway and she replied: “Curry definitely.”
During the trip to Birmingham last April they visited a curry house where they were asked about the delicacy and William said: "Catherine can eat it” and added: "I start sweating."
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William and Kate also tried cooking Indian food and showing off their skills by making rotis and the Prince admitted: "Oh! That didn’t go so well!" as he got into trouble. At the end Meena Sharma, at the restaurants in Bennetts Hill, said: "Clearly Sir doesn’t have any (skill) at all. There were holes in there, and some of it was too thin. Some of it was too thick. But Ma'am’s skills were fantastic. I did say to her, you’ve got a job for life."
And for many curry recipes they are not expensive to make at home as people battle the cost of living crisis. The website Food52 sharing 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, reported the Express.
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."
Ingredients
- 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)
Method
- 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.