Sri Lankan Chicken Curry with Cashews and Rice
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Ingredients
- 600 g chicken thigh fillets, diced
- 60 g cashew nuts
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan roasted curry powder
- 10 curry leaves
- 4 garlic cloves
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 763 kcal
- Protein
- 40.4 g
- Carbohydrate
- 69 g
- of which sugars
- 4.7 g
- Fat
- 36.1 g
- of which saturates
- 21.9 g
- Fibre
- 3.7 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Soak the cashew nuts in a little warm water for 10 minutes, then drain.
- 3
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 4
Add the garlic and curry leaves, and fry for 2 minutes, then stir in the sri lankan roasted curry powder.
- 5
Add the chicken and cook for 6-8 minutes, stirring, until sealed with no pink remaining.
- 6
Add the cashews and coconut milk, and simmer for 12-15 minutes until the chicken is cooked through and the sauce has thickened.
- 7
Serve the chicken and cashew curry hot with the rice.
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