Sri Lankan Chicken Curry with Cashews and Green Chili
A rich, aromatic Sri Lankan Chicken Curry simmered in full-fat coconut milk with toasted cashews and fresh green chili. Bold roasted spices, caramelized onions, and fragrant pandan leaf create a deeply flavorful sauce that is both creamy and complex.
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
Use a genuine Sri Lankan roasted curry powder for the most authentic flavor. Standard Indian curry powder will work but produces a lighter, less smoky result. Do not boil the coconut milk vigorously as this can cause the sauce to split. Leftovers taste even better the next day as the spices continue to develop. To freeze, omit the cashews and add freshly toasted ones upon reheating.