Sri Lankan Coconut Cashew Chicken

The first time I made this curry, my kitchen smelled like a spice market in Colombo. I had just returned from a trip where I watched a home cook toast cashews until they were golden, and the way that nutty aroma mingled with coconut milk changed everything I thought I knew about comfort food. Now whenever it rains, this is the recipe that pulls me into the kitchen.

Last winter, my neighbor knocked on my door because the spices had drifted into the hallway. We ended up eating this on her floor with cheap wine, and she made me promise to write everything down because she said restaurant curries never taste like someones home.

Ingredients

• Chicken thighs: Cut into generous chunks because they stay tender and absorb all that spice
• Raw cashews: Toast them dry in the pan first for a deeper, nuttier flavor that grounds the dish
• Coconut oil: It ties everything together and adds a subtle sweetness that butter cant match
• Onion, garlic, ginger: The holy trinity of Sri Lankan cooking, minced fine so they melt into the sauce
• Ground spices: Coriander, cumin, turmeric, chili powder, and curry powder bloom in hot oil before anything else
• Coconut milk and stock: This combination creates a velvety sauce thats rich without being heavy
• Saffron threads: Steep them in warm milk to unlock that golden color and floral perfume
• Basmati rice: Rinse it until the water runs clear for fluffy, separate grains every time

Instructions

Start with the saffron:

Pour your warm milk over the saffron threads and let it steep while you prep everything else. This little step makes all the difference.

Toast the cashews:

In a dry skillet over medium heat, cook the cashews until they turn golden and smell incredible. Set them aside because they will go back in later.

Build your foundation:

Heat coconut oil in the same pan and cook your onion until it softens. Add garlic, ginger, and chilies, letting them sizzle for a couple of minutes.

Bloom the spices:

Stir in all your ground spices and that cinnamon stick. Cook for just a minute until fragrant, but do not let them burn or they will taste bitter.

Sear the chicken:

Add your chicken pieces and cook until they are browned on all sides. This step adds depth to the final sauce.

Create the sauce:

Pour in the coconut milk, stock, and tomato paste. Season with salt and pepper, then bring everything to a gentle simmer.

Simmer together:

Add those toasted cashews and curry leaves, cover the pan, and let it cook for 20 to 25 minutes. The sauce should thicken and the chicken become tender.

Cook the rice:

Combine rice, water, salt, and butter in a saucepan. Bring to a boil, then cover and simmer for 10 minutes.

Finish with saffron:

Drizzle that saffron milk over the rice, cover, and let it steam off the heat for 5 more minutes. Fluff gently with a fork.

Final touches:

Squeeze lime juice into the curry and adjust the seasoning. Serve over that golden rice and garnish with fresh cilantro.

Save

This recipe has become my go-to for dinner parties because it looks impressive but actually frees me up to be with people instead of stuck at the stove. There is something about the way the saffron stains the rice that makes the whole table lean in a little closer.

Making It Your Own

I have learned that Sri Lankan curries are forgiving by nature. Sometimes I add a handful of spinach or green beans in the last few minutes, and other times I throw in extra chilies when I want it to really wake me up. The core flavors stay true no matter what you add.

The Rice Secret

After years of gummy rice, I finally stopped lifting the lid to check on it. That steam needs to stay trapped, and patience is the one ingredient you cannot buy. Fluff with a fork, never a spoon, so the grains stay separate and light.

Serving Suggestions

This curry deserves to be the star of the table, but a few sides make it feel complete. I like to put out extra lime wedges and sometimes a simple cucumber raita to cool things down.

• Warm naan or roti bread never goes amiss
• A crisp green salad with citrus dressing cuts through the richness
• Leftovers freeze beautifully for those nights you need comfort fast

Save

There is something so satisfying about a recipe that travels so far from its origins but still feels like home in your own kitchen. I hope this brings as much warmth to your table as it has to mine.

Recipe FAQ

→ Can I make this dish vegetarian?

Yes, firm tofu works beautifully as a substitute for chicken. Cut the tofu into similar-sized chunks and add it when the sauce begins simmering. The tofu will absorb the coconut-cashew sauce just as well as the chicken would.

→ How spicy is this coconut chicken?

The heat level is moderate and adjustable. With two green chilies and a teaspoon of chili powder, the dish has a gentle warmth. Remove the seeds from the chilies or reduce the chili powder for a milder version. Add more chilies if you prefer it spicier.

→ Can I prepare the sauce ahead of time?

The coconut-cashew sauce actually benefits from being made a day in advance. The flavors deepen and meld together beautifully in the refrigerator. Simply reheat gently before adding the chicken, or cook the chicken fully and reheat the entire dish.

→ What type of rice works best?

Basmati rice is ideal due to its fragrant aroma and fluffy, separate grains when cooked. The long grains complement the rich curry sauce perfectly. If unavailable, jasmine rice makes a fragrant alternative, though it will be slightly stickier.

→ Is this dish gluten-free?

Yes, this Sri Lankan curry is naturally gluten-free. All the spices, coconut milk, and chicken stock are gluten-free ingredients. Just ensure your curry powder blend is certified gluten-free and use water instead of chicken stock if needed.

→ Can I use roasted cashews instead?

While you can use roasted cashews, toasting raw cashews yourself gives you better control over the flavor. Raw cashews toasted in the skillet develop a fresher, nuttier taste that enhances the coconut sauce more effectively than pre-roasted ones.