Sri Lankan Coconut and Cashew Chicken (Printable)
Tender chicken in a creamy coconut-cashew sauce with aromatic spices, served over fragrant saffron rice.
# What You'll Need:
→ For the Chicken Curry
01 - 1.5 lbs boneless, skinless chicken thighs, cut into chunks
02 - 1 cup raw cashews
03 - 2 tbsp coconut oil
04 - 1 large onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1-inch piece of ginger, grated
07 - 2 green chilies, sliced, seeds removed for less heat
08 - 1 ½ tsp ground coriander
09 - 1 tsp ground cumin
10 - 1 tsp turmeric powder
11 - 1 tsp chili powder
12 - 1 tsp Sri Lankan curry powder or regular curry powder
13 - 1 ½ cups coconut milk
14 - ½ cup chicken stock
15 - 1 tbsp tomato paste
16 - 1 ½ tsp salt, or to taste
17 - ½ tsp ground black pepper
18 - 1 cinnamon stick
19 - 10 fresh curry leaves
20 - Juice of ½ lime
21 - Fresh cilantro, chopped for garnish
→ For the Saffron Rice
22 - 1 ½ cups basmati rice, rinsed
23 - 2 ¼ cups water
24 - ½ tsp saffron threads
25 - 2 tbsp warm milk
26 - ¼ tsp salt
27 - 1 tbsp butter or coconut oil
# Directions:
01 - Soak the saffron threads in warm milk and set aside to infuse.
02 - In a large skillet, dry toast cashews over medium heat for 3–4 minutes until golden. Remove and set aside.
03 - Heat coconut oil in the same skillet. Add onions and sauté until soft, about 5 minutes. Add garlic, ginger, and green chilies, cooking for 2 minutes.
04 - Stir in coriander, cumin, turmeric, chili powder, curry powder, and cinnamon stick. Cook for 1 minute until fragrant.
05 - Add chicken pieces and cook until lightly browned on all sides, about 5 minutes.
06 - Add tomato paste, coconut milk, chicken stock, salt, and pepper. Stir well to combine.
07 - Add toasted cashews and curry leaves. Bring to a gentle simmer, cover, and cook for 20–25 minutes until chicken is cooked through and sauce has thickened.
08 - In a saucepan, combine rinsed rice, water, salt, and butter or coconut oil. Bring to a boil, reduce to low, cover, and simmer for 10 minutes.
09 - Drizzle saffron milk over rice, cover again, and let steam for an additional 5 minutes off the heat. Fluff gently with a fork.
10 - Finish curry with lime juice and adjust seasoning if needed. Serve over saffron rice, garnished with fresh cilantro.
# Expert Tips:
01 -
- The cashews soften as they simmer, creating this incredible creamy texture that still has bite
- Everything cooks in one pan, so you get maximum flavor with minimum cleanup
02 -
- Let the curry rest for 5 minutes off the heat before serving, the sauce thickens and the flavors really come together
- Don't rush the cashew toasting, they go from golden to burned in seconds and burned cashews taste bitter
03 -
- Fry your curry leaves in oil for 30 seconds before adding them to the curry, it releases their aromatic oils
- Use a splatter guard when simmering the curry, coconut milk can bubble up aggressively