Sri Lankan Coconut Cashew Chicken

The first time I encountered Sri Lankan curry was at a tiny family-run restaurant where the owner kept explaining that real curry isn't about heat alone, it's about layers of flavor that build on each other. I watched him toast spices in a weathered pan that looked like it had seen a thousand meals, the aroma filling the entire space and making everyone's head turn. That afternoon changed everything I thought I knew about what curry could be.

Last winter, when my friend was recovering from surgery and needed something comforting but not too heavy, I made this curry. She took one bite and immediately asked for the recipe, saying it reminded her of travels she missed. The way the house smelled while it simmered made even the grayest February afternoon feel warmer and more inviting.

Ingredients

• Chicken thighs: Dark meat stays tender and juicy through the longer simmer time, absorbing all those gorgeous spices better than breast meat ever could
• Raw cashews: Toasting them first brings out their natural sweetness and adds a subtle crunch throughout the sauce
• Coconut oil: Adds a whisper of coconut flavor that ties everything together without being overwhelming
• Fresh curry leaves: If you can find them, they add an authentic citrusy aroma that makes this truly special
• Coconut milk: Full fat is worth it here, creating that velvety texture that makes you want to lick your plate
• Saffron threads: Steeping them in warm milk releases all their golden color and distinct floral flavor
• Basmati rice: Rinse it thoroughly until the water runs clear for fluffy, separate grains every time

Instructions

Prepare the saffron:

Steep saffron threads in warm milk while you prep everything else, letting it turn a deep golden yellow

Toast the cashews:

Keep them moving in a dry pan over medium heat until golden, watching closely like a hawk because they go from perfect to burned in seconds

Build the base:

Cook onions until completely soft and translucent, then add garlic and ginger until the raw smell disappears

Wake up the spices:

Add all the ground spices with the cinnamon stick and cook for just one minute, stirring constantly until the air is filled with their perfume

Brown the chicken:

Let the chicken pieces get golden on all sides, creating those tasty browned bits that become part of the sauce

Simmer to perfection:

Pour in the coconut milk and stock, add those toasted cashews, and let everything bubble gently until the sauce thickens and coats the back of a spoon

Make the saffron rice:

Cook the rice until just done, then drizzle with that beautiful saffron milk and let it steam off the heat for the fluffiest results

Finish with brightness:

Squeeze fresh lime juice over the curry right before serving to wake up all those flavors and cut through the richness

Save

This dish became my go-to for dinner parties after I served it to my extended family and watched even the picky eaters go back for seconds. My uncle actually asked if he could take some home for lunch the next day.

Making It Your Own

I've learned that the cashew element can be adjusted based on what you have, though whole toasted nuts add the best texture. Sometimes I'll add a handful of raisins with the cashews for sweet bursts throughout, a trick I picked up from a Sri Lankan coworker who swore by it.

Rice Variations

While basmati is classic, jasmine rice works beautifully here too and adds its own floral notes that complement the saffron. I've even made this with brown rice when I wanted extra fiber, though it needs a bit more liquid and time.

Serving Suggestions

This curry deserves to be the star of the table, but some warm naan bread for sopping up that incredible sauce never hurts. A simple cucumber raita on the side adds a cooling contrast that balances the spices perfectly.

• Make extra rice, the leftovers fry up beautifully with leftover curry the next day
• Top with toasted coconut flakes for extra texture and visual appeal
• This actually tastes better the next day as flavors continue to develop

Save

Every time I make this now, I remember that little restaurant and the owner's lesson about patience and layers, and how the best food always has a story behind it.

Common Recipe Questions

→ Can I make this dish less spicy?

Yes, reduce the amount of green chilies and chili powder to suit your taste. You can also remove the seeds from the chilies to lower the heat level while keeping the flavor.

→ What can I use instead of cashews?

Almonds or macadamia nuts work well as substitutes. For a nut free version, you can omit them entirely or use sunflower seeds for added crunch.

→ Is this dish freezer friendly?

The curry freezes beautifully for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator. Reheat gently on the stove, adding a splash of coconut milk if needed.

→ Can I use chicken breast instead of thighs?

Yes, but chicken breasts cook faster and may become dry. Reduce simmering time to 15-18 minutes and be careful not to overcook. Thighs are preferred for their juiciness and flavor.

→ What type of rice works best?

Basmati rice is ideal due to its fragrant aroma and fluffy texture. Long grain jasmine rice is a good alternative. Avoid short grain rice as it becomes too sticky for this dish.

→ Can I make this in a slow cooker?

Absolutely. Brown the chicken and sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.