Best Sri Lankan Chicken Curry with Cashews and Green Chili
If you have ever craved a curry that wraps you in warmth, depth, and just the right amount of heat, this Sri Lankan Chicken Curry with Cashews and Green Chili is exactly what your kitchen needs. Rooted in the bold, aromatic tradition of Sri Lankan curry, this dish layers toasted spices, creamy coconut milk, crunchy cashews, and bright green chili into something truly unforgettable. It is the kind of dinner at home that makes your whole house smell incredible and has everyone at the table asking for seconds.
What sets this apart from your average coconut curry chicken is the combination of textures and flavors working together in harmony. The cashews add a buttery richness that balances the fiery green chili, while the coconut milk brings everything into a silky, luscious sauce. Whether you are already a fan of Srilankan recipes or you are discovering this cuisine for the first time, this recipe is approachable, deeply satisfying, and surprisingly easy to pull off on a weeknight.
What Makes This Recipe Special
- Bold, layered flavor: Unlike a mild Thai coconut curry chicken or a straightforward cashew chicken, this recipe builds complexity through toasted whole spices, fresh aromatics, and a two-stage cooking process that coaxes out every drop of flavor.
- Perfect texture contrast: The toasted cashews stay slightly crisp even in the sauce, giving each bite a satisfying crunch against the tender chicken.
- Weeknight friendly: Despite its depth of flavor, this Sri Lankan curry comes together in under an hour with pantry-friendly ingredients.
- Naturally rich and creamy: Full-fat coconut milk creates a velvety sauce without any cream or thickeners needed.
Essential Ingredients
- Bone-in chicken thighs (900g / 2 lbs): Bone-in pieces stay juicy and absorb the spiced sauce beautifully during cooking.
- Raw cashews (3/4 cup): Toasted lightly before adding to the curry for maximum flavor and a satisfying crunch.
- Green chilies (3-4, sliced): Fresh green chilies deliver a clean, grassy heat that dried chili simply cannot replicate.
- Full-fat coconut milk (1 can, 400ml): The backbone of the sauce, creating that signature coconut curry chicken richness.
- Yellow onion (1 large, thinly sliced): Slowly caramelized to build a sweet, savory base.
- Garlic (5 cloves, minced): Essential aromatic that deepens as it cooks.
- Fresh ginger (1-inch piece, grated): Adds brightness and a gentle warmth throughout the sauce.
- Sri Lankan curry powder (2 tbsp): A roasted, darker blend specific to Srilankan chicken curry, earthier than standard curry powder.
- Turmeric (1/2 tsp): Adds color and a subtle bittersweet earthiness.
- Pandan leaf (1-2 leaves, tied): A fragrant, grassy herb deeply traditional in Sri Lankan curry cooking.
- Lemongrass stalk (1, bruised): Lends a citrusy floral note reminiscent of chili lime brightness.
- Tomatoes (2 medium, chopped): Adds acidity to balance the richness of the coconut milk.
- Neutral cooking oil (2 tbsp): For sauteing the aromatics and toasting the cashews.
- Salt and black pepper: To season at every stage.
- Fresh cilantro: For garnish and a pop of freshness at serving.
Using quality spices and the right equipment makes all the difference in a curry this layered. A heavy-bottomed pan or Dutch oven helps the sauce reduce evenly without scorching, and fresh whole spices will elevate your results significantly.
Ready to cook? Find the full recipe below:
Sri Lankan Chicken Curry with Cashews and Green Chili
Equipment
- Dutch oven or heavy-bottomed pot
- Small dry skillet (for toasting cashews)
- Wooden spoon or spatula
- Cutting board and chef's knife
Ingredients
- 900 g bone-in chicken thighs about 2 lbs, skin-on
- 3/4 cup raw cashews toasted in a dry skillet
- 3 green chilies sliced, adjust to heat preference
- 1 can full-fat coconut milk 400ml
- 1 large yellow onion thinly sliced
- 5 cloves garlic minced
- 1 inch fresh ginger peeled and grated
- 2 tbsp Sri Lankan roasted curry powder divided
- 1/2 tsp ground turmeric
- 2 pandan leaves tied into a knot
- 1 stalk lemongrass bruised with the back of a knife
- 2 medium tomatoes roughly chopped
- 2 tbsp neutral cooking oil such as coconut or sunflower oil
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper freshly ground
- fresh cilantro for garnish
Instructions
- Toast the cashews in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
- Marinate the chicken by combining the pieces with turmeric, 1 tablespoon of curry powder, salt, and black pepper. Toss to coat evenly and let rest for 15 minutes at room temperature.
- Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced onions and cook, stirring often, for 8 to 10 minutes until deeply golden and caramelized.
- Add the garlic, ginger, sliced green chilies, pandan leaves, and lemongrass stalk. Stir and cook for 2 minutes until very fragrant, scraping up any bits from the bottom of the pot.
- Add the marinated chicken pieces skin-side down. Sear for 4 to 5 minutes per side until golden brown. Work in batches if needed to avoid crowding the pan.
- Stir in the remaining 1 tablespoon of curry powder and the chopped tomatoes. Cook for 3 minutes, stirring frequently, until the tomatoes soften and the spices bloom and become fragrant.
- Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Reduce heat to medium-low, partially cover the pot, and simmer for 25 to 30 minutes until the chicken is cooked through and the sauce has thickened to a glossy consistency.
- Stir in the toasted cashews during the last 5 minutes of cooking. Taste and adjust salt as needed. Remove and discard the pandan leaves and lemongrass stalk before serving.
- Garnish with fresh cilantro and sliced green chili. Serve immediately over steamed basmati rice or with warm roti.
Notes
Ways to Customize
- Swap the protein: This recipe works wonderfully with bone-in lamb pieces for a richer variation, or with chickpeas for a hearty vegetarian version inspired by Kerala chicken curry traditions.
- Adjust the heat: For a milder dish, remove the seeds from the green chilies or reduce the quantity. For extra fire, add a pinch of cayenne alongside the curry powder.
- Add vegetables: Sliced eggplant or baby spinach stirred in during the last few minutes of cooking makes this an even more complete one-pot meal.
- Chili lime finish: Squeeze a little fresh lime juice over the finished curry right before serving to add a bright, chili lime inspired note that lifts the whole dish.
How to Make Sri Lankan Chicken Curry with Cashews and Green Chili
- Toast the cashews: In a dry skillet over medium heat, toast the raw cashews for 3 to 4 minutes, stirring frequently, until golden and fragrant. Remove and set aside.
- Marinate the chicken: Combine the chicken pieces with turmeric, half the curry powder, salt, and black pepper. Toss well and let sit for at least 15 minutes while you prep the aromatics.
- Saute the base: Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until deeply golden and caramelized. This step builds the essential flavor foundation.
- Add aromatics: Stir in the garlic, ginger, green chilies, pandan leaf, and lemongrass. Cook for 2 minutes until intensely fragrant, scraping the bottom of the pan.
- Brown the chicken: Add the marinated chicken pieces skin-side down. Sear for 4 to 5 minutes per side until golden. Do not rush this step as the browning adds significant depth.
- Build the sauce: Add the remaining curry powder and chopped tomatoes. Stir and cook for 3 minutes until the tomatoes break down and the spices bloom. Pour in the coconut milk and stir to combine, scraping up any browned bits.
- Simmer to perfection: Reduce heat to medium-low, cover partially, and simmer for 25 to 30 minutes until the chicken is cooked through and the sauce has thickened to a beautiful, glossy consistency.
- Finish with cashews: Stir in the toasted cashews during the last 5 minutes of cooking. Taste and adjust salt. Remove the pandan leaf and lemongrass before serving.
Expert Tips
- Use roasted Sri Lankan curry powder: Standard Indian curry powder will produce a different flavor profile. Look for a dark, roasted Sri Lankan blend for the most authentic Srilankan chicken curry result.
- Do not skip caramelizing the onions: This is the single most important step for flavor. Rushing the onions produces a flat, one-dimensional sauce instead of a rich, complex one.
- Add cashews late: Stirring them in during the last 5 minutes preserves their texture. Adding them too early makes them soft and mushy.
- Common mistake to avoid: Do not boil the coconut milk rapidly for long periods. A gentle simmer keeps the sauce silky and prevents it from splitting or turning grainy.
Serving Suggestions
- Classic pairing: Serve over steamed basmati or jasmine rice to soak up the gorgeous sauce, which is traditional across Sri Lankan curry and Kerala chicken curry meals alike.
- Flatbread option: Pair with warm roti, paratha, or naan for a more hands-on, communal dinner at home experience.
- Garnish generously: Top with fresh cilantro leaves, extra sliced green chili, and a wedge of lime for brightness.
- Side dishes: A simple cucumber and tomato salad dressed in yogurt and fresh mint cuts through the richness beautifully.
- Make it a spread: Serve alongside a lentil dal and pickled mango for a full Srilankan recipes inspired feast.
Make Ahead and Storage
- Refrigerating leftovers: Store cooled curry in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making it arguably even better the next day.
- Freezing: Freeze in portion-sized freezer-safe containers for up to 3 months. Leave out the cashews before freezing and add freshly toasted ones when reheating for best texture.
- Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid the microwave if possible as it can toughen the chicken.
- Meal prep tip: The marinated, uncooked chicken can be prepared up to 24 hours ahead and stored in the refrigerator, making weeknight assembly even faster.
Frequently Asked Questions
Can I use boneless chicken instead of bone-in?
Yes, boneless skinless chicken thighs work well and reduce the cook time to around 20 minutes total. Avoid chicken breast as it tends to dry out in long-simmered curries.
How is Sri Lankan curry different from Indian curry?
Sri Lankan curry powder is made with roasted spices, giving it a darker color and a deeper, smokier flavor compared to most Indian blends. The addition of pandan leaf and goraka also distinguishes Srilankan recipes from neighboring cuisines.
Is this similar to Kerala chicken curry or Thai coconut curry chicken?
It shares the coconut milk base with both, but the spice profile is uniquely its own. It is bolder and more aromatic than a typical Thai coconut curry chicken and richer and darker than a Kerala chicken curry, with the toasted cashews adding a flavor dimension you will not find in either.
Can I make this dairy-free or gluten-free?
This recipe is naturally both dairy-free and gluten-free as written, making it an excellent choice for guests with dietary restrictions.
Final Thoughts
This Sri Lankan Chicken Curry with Cashews and Green Chili is the kind of recipe that earns a permanent place in your rotation. It is bold without being overwhelming, rich without being heavy, and deeply satisfying in the way that only a well-built curry can be. Whether you are exploring Srilankan recipes for the first time or returning to flavors you already love, this dish delivers every single time. Make it for a casual dinner at home, a special occasion, or a meal prep Sunday, and get ready for it to become your most requested recipe.
