With a little bit of prep to make the spice base, you can have this delicious one-pan curry, made by Tony Singh on Cooking with the Stars, ready in no time. It’s perfect at a dinner party served with the vibrant onion, coriander and lime salad, and fluffy roti.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
55MIN
Total time
Ingredients
Servings
4
For the (chicken) murgh masala
3 tbsp
rapeseed oil
3
whole cloves
4
cardamom pods
1
cinnamon stick
1 tsp
cumin seeds
3
M&S Remarksable Value brown onions, finely chopped
3 tsp
ginger paste
1 tsp
garlic paste
1 tin
(400 g)
(400 g)
M&S Italian chopped tomatoes
1 kg
M&S Oakham Gold chicken thigh fillet
100 g
M&S Greek style live yogurt
1 tsp
ground turmeric
2 tsp
ground coriander
1 tsp
hot chilli powder
2 tsp
garam masala
For the salad
1
red onion, thinly sliced
1
lime, juiced
2
limes, cut into wedges
2 tbsp
coriander, leaves picked, roughly chopped
To serve
3
green chillies, halved, deseeded
1
M&S flame baked roti
Nutrition per serving
Calories
592kcal
Fat
23.1 g
Saturates
4.0 g
Sugars
14.7 g
Salt
526.7 mg
