Sri Lankan Coconut Cashew Chicken (Printable version)
Creamy coconut-cashew chicken with fragrant saffron rice
# List of ingredients:
→ 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 (optional)
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 the warm milk and set aside to steep.
02 - In a large skillet, dry toast the cashews over medium heat for 3–4 minutes until golden brown. Remove from pan 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 until fragrant.
04 - Stir in coriander, cumin, turmeric, chili powder, curry powder, and cinnamon stick. Cook for 1 minute until spices are fragrant and well-combined.
05 - Add chicken pieces to the skillet 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 and dissolve the tomato paste.
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 heat, cover, and simmer for 10 minutes.
09 - Drizzle the saffron milk over the rice, cover again, and let steam for an additional 5 minutes off the heat. Fluff gently with a fork.
10 - Finish the curry with lime juice and adjust seasoning if needed. Serve the coconut and cashew chicken over saffron rice, garnished with fresh cilantro.
# Expert Advice:
01 -
- The cashew creaminess balances the gentle heat perfectly
- Its one of those dishes that tastes even better the next day
02 -
- Do not skip toasting the cashews first because that raw flavor never quite cooks out in the sauce
- Let the spices bloom in hot oil before adding liquid or the curry will taste flat and dusty
03 -
- Fry your curry leaves in the oil for a few seconds before adding them for maximum flavor
- Let the curry rest for 10 minutes before serving so the sauce has time to thicken