One of her go-to meals to enjoy as a family is a nutritious curry packed with vegetables and flavour.
The royal has openly shared her love of the spiced dish on several occasions in the past, most recently on a trip to Birmingham.
While visiting the city earlier this year, Kate said she “loves curries and spice,” while her husband, Prince William, admitted he preferred milder options, proclaiming: “I’m a masala man.”
It’s not just the Prince and Princess of Wales that are fond of Indian cuisine either.
In fact, the pair’s three young children; Prince George, Princess Charlotte and Prince Louis, are known to join their parents in “secretly” trying “lots of curry houses around the country”, as well as tucking into homemade versions at Adelaide Cottage.
And as the weather grows colder, there’s no better time to try a curry that’s fit for a royal.
Though Kate hasn’t revealed her exact recipe, she claimed that the dish is her “go-to” takeaway – and it doesn’t get more authentic than a creamy chicken curry blended with a range of herbs and spices.
This recipe by Food52 is “cheap, healthy and delicious”, and can be made for less than £10 for four servings – just £2.50 per person.
In a wok, heat oil over medium-high heat, then add the chopped onions and cook for six to eight minutes or until transparent.
Add garlic and cook for two more minutes before stirring in cumin, turmeric, one teaspoon of curry powder, red pepper flakes, and one teaspoon of salt.
Cook for one minute then ddd tomato paste and mix it all together to combine.
In a Ziploc bag, toss chicken pieces in the remaining curry powder, then season with salt and pepper.
Add to the hot wok and cook for about five to six minutes until the meat is golden brown.
Pour the coconut milk in and stir gently. If it has separated from the fat in the can, pour the liquid in and add a tablespoon or so of fat until the consistency is creamy.
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, followed by a sprinkling of chopped coriander and a squeeze of lime.
