Indian Summer – Mamaji’s Chicken

Chef’s Tip: Try Indian Summer Rice as the perfect side dish.


  • 8 tbsp sunflower oil
  • 600-800g diced chicken
  • 2 large white onions
  • 300g tomatoes (chopped)
  • 4 whole dry red chillies
  • 1tsp fennel seeds
  • 75g garlic-ginger paste
  • 1tsp turmeric
  • 1tsp red chilli powder
  • 2 tsp coriander powder
  • 1tsp salt
  • 100g cashew nuts OR 50g ground almonds
  • 1/4 bunch fresh coriander


  • Place oil in a large saucepan on a medium heat.
  • To test the heat of the oil, drop a few fennel seeds in. They should float and sizzle but not too quickly.
  • When hot add fennel seeds and dry red chillies.
  • Add the onions straight away and brown for about 30mins. They should be soft and starting to brown. 
  • If you find that the oil is bubbling away, turn it down at touch.
  • Add the garlic/ginger paste and stir.
  • Add the turmeric, chilli powder and coriander powder which should make a nice paste. Cook for a few minutes while stirring.
  • Add tomatoes and salt.
  • Turn the heat down and simmer with a lid on until the mixture thickens (around 10-15mins).
  • At this point you can use a stick blender or masher to create your desired consistency.
  • Add the chicken and stir. Cook with the lid on for at least 30mins. Keep stirring it and making sure it’s still simmering away.
  • At this point, you can just leave it simmering for another 15-30mins as the chicken will become nice and soft.
  • If using cashews: Wash the cashew nuts and mix in a blender with about 100-150ml water, until it becomes a nice thick paste. It shouldn’t be too liquidy.
  • If using ground almonds: simply add water to 50g ground almonds until it becomes a nice paste. It shouldn’t be too liquidy but make sure all the almonds are mixed in.
  • Add this to the curry and stir in.
  • Add the chopped coriander right before dishing up.