Sri Lankan cashew chicken curry

Name: Sri Lankan cashew chicken curry
Ingredients: cashews 200g; coconut oil 2 tbsp; skinless chicken thigh fillets 500g, cut into bite-sized pieces; onion 1, chopped; ginger a thumb-sized piece, chopped; garlic 4 cloves, chopped; green chillies 2, deseeded and chopped; coconut milk 400g tin; cinnamon stick 1; green beans 250g, cut into bite-sized pieces; cherry tomatoes 200g, halved; lime 1, juiced; coriander a small bunch, roughly chopped; rice or roti to serve; cardamom pods 4, seeds extracted, shells discarded; basmati rice 1 tsp; coriander seeds 1 tsp; cumin seeds 1 tsp; black peppercorns 1 tsp; black mustard seeds 1 tsp; fennel seeds 1 tsp; cloves 4

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Posted by Lucy 05 January 2020

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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

Ingredients

cashews 200g
coconut oil 2 tbsp
skinless chicken thigh fillets 500g, cut into bite-sized pieces
onion 1, chopped
ginger a thumb-sized piece, chopped
garlic 4 cloves, chopped
green chillies 2, deseeded and chopped
coconut milk 400g tin
cinnamon stick 1
green beans 250g, cut into bite-sized pieces
cherry tomatoes 200g, halved
lime 1, juiced
coriander a small bunch, roughly chopped
rice or roti to serve
cardamom pods 4, seeds extracted, shells discarded
basmati rice 1 tsp
coriander seeds 1 tsp
cumin seeds 1 tsp
black peppercorns 1 tsp
black mustard seeds 1 tsp
fennel seeds 1 tsp
cloves 4

Steps

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.

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

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.

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.

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.

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.

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