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Sri Lankan cashew chicken curry

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Serves 4

Easy

Total time: 1 hr and 20 mins

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Make your own Sri Lankan curry powder and combine with coconut milk and toasted cashews to spice up chicken thighs in this impressive curry. Scoop up with warm roti for a comforting midweek meal

Gluten free

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Try this Sri Lankan cashew chicken curry, then check out our classic Sri Lankan chicken curry, Keralan chicken curry, peanut butter chicken curry, Chettinad chicken and more chicken curry recipes.

Ingredients

Nutrition

• 200g cashews

• 2 tbsp coconut oil

• 500g skinless chicken thigh fillets

  cut into bite-sized pieces

• 1 onion

  chopped

• a thumb-sized piece ginger

  chopped

• 4 cloves garlic

  chopped

• 2 green chillies

  deseeded and chopped

• 400g tin coconut milk

• 1 cinnamon stick

• 250g green beans

  cut into bite-sized pieces

• 200g cherry tomatoes

  halved

• 1 lime

  juiced

• a small bunch coriander

  roughly chopped

• to serve rice or roti

SRI LANKAN CURRY POWDER

• 4 cardamom pods

  seeds extracted, shells discarded

• 1 tsp basmati rice

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp black peppercorns

• 1 tsp black mustard seeds

• 1 tsp fennel seeds

• 4 cloves

Nutrition: per serving

• kcal725
• fat51.3g
• saturates25.3g
• carbs20.6g
• sugars10.1g
• fibre7.6g
• protein41.5g
• salt0.3g

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Method

• step 1

  To make the Sri Lankan curry powder, put all of the ingredients into a large, deep frying pan and cook over a medium heat for 2-3 minutes or until lightly browned and smelling toasty. Cool, then tip into a spice grinder or use a pestle and mortar to grind to a powder.

• step 2

  Tip the cashews into the pan and toast for 2-3 minutes or until caramelised, then tip onto a plate to cool.

• step 3

  Heat the coconut oil in the same pan and cook the chicken thigh pieces for 5 minutes on each side until really golden, then scoop out onto a plate.

• step 4

  Put the onion, ginger, garlic and chillies into a food processor or blender with ½ of the toasted cashews and 50ml of water, and whizz to a paste.

• step 5

  Tip the spice mix into the pan and cook gently for 1 minute. Add the cashew paste and cook gently for 10 minutes until thickened. Tip in the coconut milk with 250ml of water, the cinnamon stick, chicken and the rest of the cashews, and simmer for 30 minutes until the chicken is really tender.

• step 6

  Put the green beans into the pan and simmer for 5 minutes, then add the cherry tomatoes for a final 5 minutes, until the beans are cooked.

• step 7

  Stir through the lime juice and coriander, and serve with rice or roti. Make your own homemade roti to really impress your guests.

  

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