C46 Chicken Savoury

This was inspired after I had microwaved some frozen fish to which I added a few scrapes of Marmite along with seasoning and mixed herbs. The result was surprisingly good, so I wondered if Marmite could somehow be used in a curry. This is a completely unique curry that you will not find on any restaurant menu, but don't let that put you off. The Marmite flavour is not dominant but provides a savoury background flavour. The result is delicious and I can thoroughly recommend it.


For 1 Continued...
2 tbspn oil ½ tspn turmeric
50 gm onion (prepared weight) ¼ tspn ajwain - optional but recommended (see note 2)
1 tspn ginger (grated) 300 ml c46 curry base sauce (see note 3)
1 tspn garlic (crushed) 1 tbspn tomato purée
1 tspn chilli powder 1 portion c41 precooked chicken
1 tspn ground coriander 1 tspn (level) marmite (yeast extract)
1 tspn methi (see note 1) 60 gm tinned chickpeas
½ tspn ground cumin 2 tspn lemon juice



  1. Heat the oil in a suitable pan and fry the onion, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for 30 seconds.
  3. Add the chilli powder, ground coriander, methi, ground cumin, turmeric and, optionally, the ajwain and cook, stirring, for 1 min adding a little c46 base sauce if needed to prevent drying and burning.
  4. Stir in the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min.
  5. Add the c41 precooked chicken, marmite and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min adding c46 base sauce as needed to maintain the desired sauce consistency.
  6. Stir in the chickpeas and cook, stirring regularly, for 1 min to heat through, adding c46 base sauce as needed.
  7. Stir in the lemon juice.


  1. Serve with rice and garnish with a little freshly chopped coriander.


(1) Methi (Kasuri Methi) is dried fenugreek leaves and can be purchased at some supermarkets (eg ASDA) or any Indian outlet.
(2) Ajwain (also known as lovage) is a very strong tasting seed and needs to be used with caution. It can be purchased in many Asian outlets.
(3) Dilute the c46 base sauce with 100 - 300 ml of water and heat before use (not all will be used in this recipe). The sauce should be on the 'thin side' and the initial thickness will largely depend on the onions. This can change depending on where the onions are produced, the specific variety and the growing conditions and can be quite variable as I have discovered.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
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The finished meal

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