Cinnamon Kitchen's Vivek Singh's recipe for Chicken Marmite Korma

Published Friday, Oct 10 2014, 18:40 BST  |  By  |  Add comment
Marmite? In a curry?

Yes, it can be done and Indian chef, Vivek Singh, from top London restaurant Cinnamon Club has devised the perfect recipe: this Chicken Marmite Korma.

Vivek Singh's Chicken Marmite korma recipe

© Splendid Communications

Vivek's devised this Chicken Marmite Korma to mark National Curry Week which is October 13-19. Brit favourite Marmite is added to masala peanuts, a juicy chicken breast and classic korma sauce for added ooomph.

Vivek Singh making chicken Marmite korma

© Splendid Communications


  • 4 chicken breasts
  • For the marinade:
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 1 green chilli, finely chopped
  • 1 teaspoon ginger chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon oil
  • 2 teaspoon ginger garlic paste
  • For the masala peanuts:
  • 60g peanuts (roasted, cool & roughly chopped)
  • 1 tablespoon oil
  • 1/2 red onion, finely chopped
  • 1/2 teaspoon chilli powder
  • For the sauce:
  • 2 white onions, diced
  • 15g cashew nuts
  • 15g peanuts
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 4 fenugreek seeds
  • 4 peppercorns
  • 1 dried red chilli
  • 2 tablespoons desiccated coconut
  • 1 tablespoon Marmite
  • 2 tablespoons tamarind


1 Mix together all the ingredients for the marinade and then rub them over the chicken breasts and set aside.

2 Sear the chicken breasts on both sides and then place in the oven for 6 to 7 minutes.

3 For the masala peanuts, heat a pan and pour in the oil. When it is hot, add the finely chopped red onion and sauté for one minute. Add the chilli powder and peanuts and remove from heat. Cool and set aside.

4 Now for the sauce. In a dry frying pan, roast all the ingredients except the onions, Marmite and tamarind. Dry roast them in a frying pan for 2-3 minutes or in an oven for 10-15 minutes. Blend to a paste using a food processor, adding as little water as possible.

5 In a separate pan, boil the onions in a cup of water for 15-20 minutes and blitz to make a puree.

6 In a clean pan, heat oil, add the boiled onion puree and sauté for 2-3 minutes. Add the spice and nut paste, sauté for a few more minutes. Add 200 ml of water and simmer for 5-6 minutes to cook all the spices. Finally, add Marmite, tamarind and correct seasoning.

7 When ready, spoon the sauce onto the centre of the plate placing the cooked chicken breast on top. Sprinkle with masala peanut topping and serve.

Prep Time

20 minutes

Cook Time

25 minutes

Nutrition Information

Serves 4

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