Chicken breast with Marmite korma sauce recipe

Name: Chicken breast with Marmite korma sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast; 0.5 tsp salt; 0.5 lemon, juice only; 1 green chilli, finely chopped; 1 tsp ginger, chopped; 0.5 tsp turmeric powder; 1 tsp oil; 2 tsp ginger garlic paste; 60 g (2.1oz) peanuts, roasted, cooled and roughly chopped; 1 tbsp oil; 0.5 red onion, finely chopped; 0.5 tsp chilli powder; 2 white onions, diced; 15 g (0.5oz) cashew nuts; 15 g (0.5oz) peanuts; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 1 tsp poppy seeds; 4 fenugreek seeds; 4 peppercorns; 1 dried red chilli; 2 tbsp desiccated coconut; 1 tbsp Marmite; 2 tbsp tamarind

Servings: persons

4 chicken breast
0.5 tsp salt
0.5 lemon, juice only
1 green chilli, finely chopped
1 tsp ginger, chopped
0.5 tsp turmeric powder
1 tsp oil
2 tsp ginger garlic paste
60 g (2.1oz) peanuts, roasted, cooled and roughly chopped
1 tbsp oil
0.5 red onion, finely chopped
0.5 tsp chilli powder
2 white onions, diced
15 g (0.5oz) cashew nuts
15 g (0.5oz) peanuts
1 tsp coriander seeds
0.5 tsp cumin seeds
1 tsp poppy seeds
4 fenugreek seeds
4 peppercorns
1 dried red chilli
2 tbsp desiccated coconut
1 tbsp Marmite
2 tbsp 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.
4
When it is hot, add the finely chopped red onion and saute for one minute.
5
Add the chilli powder and peanuts and remove from heat.
6
Cool and set aside.
7
For the sauce: in a dry frying pan, roast all the ingredients except the onions, Marmite and tamarind.
8
Dry roast them in a frying pan for 2-3 minutes or in an oven for 10-15 minutes.
9
Blend to a paste using a food processor, adding as little water as possible.
10
In a separate pan, boil the onions in a cup of water for 15-20 minutes and blitz to make a puree.
11
In a clean pan, heat oil, add the boiled onion puree and saute for 2-3 minutes.
12
Add the spice and nut paste, saute for a few more minutes.
13
Add 200 ml of water and simmer for 5-6 minutes to cook all the spices.
14
Finally, add Marmite, tamarind and correct seasoning.
15
To finish, spoon the sauce onto the centre of the plate placing the cooked chicken breast on top.
16
Sprinkle with masala peanut topping and serve.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 chicken breast, 0.5 tsp salt, 0.5 lemon, juice only, 1 green chilli, finely chopped, and more.

Yes, Chicken breast with Marmite korma sauce recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!