Sri Lankan Coconut Cashew Chicken

The first time I encountered coconut and cashew curry was at a tiny Sri Lankan spot in Toronto where the owner's grandmother cooked in the open kitchen. She told me the secret was patience with the cashews and they need to toast just until they start thinking about burning, then immediately into the sauce. That night went home and attempted to recreate what I had tasted and although my first attempt was nowhere near hers something about that combination of creamy coconut and buttery nuts stuck with me.

Last winter when my cousin came over after a terrible breakup I made this curry and we sat at the kitchen table for hours picking at the rice and talking. She said the food tasted like being hugged and honestly that is exactly what this dish is comfort in a bowl with enough spice to make you feel alive and enough creaminess to make you feel safe.

Ingredients

• 1.5 lbs boneless skinless chicken thighs: Thighs stay tender during long simmering and have enough fat to stand up to the bold spices
• 1 cup raw cashews: Toast these yourself because pre toasted nuts never have the same fresh flavor and they will continue softening in the sauce
• 2 tbsp coconut oil: This ties into the coconut theme and adds a subtle sweetness that regular oil cannot provide
• 1 large onion finely chopped: The foundation of the curry so take your time getting it soft and translucent
• 3 cloves garlic minced: Fresh garlic makes a huge difference here so avoid the jarred stuff
• 1 inch piece of ginger grated: Use a microplane if you have one to get it really fine and incorporate it evenly
• 2 green chilies sliced: Remove the seeds if you are sensitive to heat but leave them for authentic Sri Lankan spice
• 1 ½ tsp ground coriander: Adds a subtle citrusy warmth that balances the coconut
• 1 tsp ground cumin: Toast your spices if they have been sitting in the pantry for months
• 1 tsp turmeric powder: Mostly for that gorgeous yellow color but also adds earthiness
• 1 tsp chili powder: Adjust this based on your heat tolerance
• 1 tsp Sri Lankan curry powder: Regular curry powder works in a pinch but the Sri Lankan blend has a distinct flavor profile
• 1 ½ cups coconut milk: Full fat is essential here because the creaminess carries the dish
• ½ cup chicken stock: Use a good quality stock or homemade if possible
• 1 tbsp tomato paste: Adds depth and a slight acidity that cuts through the rich coconut
• 1 ½ tsp salt: Start with this and adjust at the end
• ½ tsp ground black pepper: Freshly ground makes a noticeable difference
• 1 cinnamon stick: Cinnamon in savory curry is transformative and gives it that authentic Sri Lankan character
• 10 fresh curry leaves: If you can find them they add an incredible aroma
• Juice of ½ lime: The acid at the end brightens everything
• Fresh cilantro chopped: For garnish and a pop of fresh flavor
• 1 ½ cups basmati rice rinsed: Rinse until the water runs clear for fluffy rice
• 2 ¼ cups water: The ratio for perfect basmati
• ½ tsp saffron threads: Expensive but worth it for that floral aroma and golden color
• 2 tbsp warm milk: Blooming the saffron in warm milk releases its flavor and color
• ¼ tsp salt: For seasoning the rice
• 1 tbsp butter or coconut oil: Butter adds richness while coconut oil keeps it dairy free

Instructions

Prepare the saffron:

Steep the saffron threads in warm milk while you start the curry letting it turn a deep golden yellow

Toast the cashews:

Dry toast them in a dry skillet over medium heat watching closely because they go from golden to burnt in seconds then set aside

Build the base:

Heat coconut oil and cook the onions until they are soft and starting to turn golden about 5 minutes

Add aromatics:

Stir in garlic ginger and green chilies and cook for 2 minutes until fragrant

Bloom the spices:

Add all the ground spices and cinnamon stick cooking for just 1 minute to wake up their flavors

Brown the chicken:

Add the chicken pieces cooking until lightly browned on all sides about 5 minutes

Simmer the curry:

Pour in coconut milk stock tomato paste salt pepper and the toasted cashews then bring to a gentle bubble and cover

Cook through:

Let it simmer for 20 to 25 minutes until the chicken is cooked through and the sauce has thickened

Start the rice:

Combine rice water salt and butter in a saucepan bring to a boil then cover and reduce to low for 10 minutes

Add saffron:

Drizzle the saffron milk over the rice cover again and let it steam off the heat for 5 more minutes

Finish and serve:

Squeeze lime juice into the curry adjust seasoning and serve over the fragrant saffron rice with fresh cilantro

Save

This recipe has become my go to for dinner parties because it looks impressive but actually comes together mostly on its own. The first time I made it for friends they asked for the recipe before even finishing their plates and now it is the most requested dish at my house.

Making It Your Own

Sometimes I add a handful of spinach in the last few minutes of cooking for extra nutrition and color. Other times I swap the chicken for shrimp reducing the cooking time significantly but keeping all the same flavors.

The Rice Makes The Meal

I learned that rinsing the rice until the water runs clear is non negotiable for fluffy separate grains. The saffron milk should be drizzled over the rice not stirred in so you get those beautiful golden streaks throughout.

Serving Suggestions

A simple cucumber raita on the side helps balance the heat while warm naan bread is perfect for sopping up that incredible sauce. I also like to serve it with a crisp salad dressed with lemon vinaigrette.

• Make extra cashews because everyone will pick them out first
• The curry actually tastes better the next day so do not hesitate to make it ahead
• Keep some coconut cream handy to stir in if the sauce gets too thick

Save

There is something so satisfying about making a dish that feels exotic but uses ingredients you can find at any grocery store. Hope this becomes a favorite in your kitchen too.

Recipe FAQs

→ Can I make this curry less spicy?

Absolutely. Reduce or omit the green chilies and adjust the chili powder to your preference. The curry can be made mild and still flavorful through the aromatic spices like coriander, cumin, and cinnamon.

→ What can I substitute for cashews?

Almonds work well as a direct substitute. For a nut-free version, try toasted pumpkin seeds or sunflower seeds for added texture, or simply omit the nuts entirely—the sauce remains rich and creamy.

→ Is there a vegetarian option?

Yes. Replace chicken with firm tofu or chickpeas. Use vegetable stock instead of chicken stock, and you'll have a delicious plant-based version with all the creamy coconut goodness.

→ How do I store leftovers?

Store curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce if needed.

→ Can I use chicken breast instead of thighs?

Chicken breast works, though thighs stay more tender during simmering. If using breast, cut into larger pieces and reduce cooking time to 15–18 minutes to prevent drying out.

→ What rice varieties work best?

Basmati is traditional for its fluffy texture and aroma. Jasmine rice is a great alternative. Long-grain white rice works well too—just adjust water ratios according to package instructions.