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Sri Lankan Coconut & Cashew Chicken with Saffron Rice

Coconut Chicken Curry Recipe
Credit: Whisk Media Group
Recipe by: Passage to India
Average: 4.2 (82 votes)
377 Collected
Prep:  10 mins
Cook:  20 mins
Serves:  4
The chicken curry people go crazy for! This Creamy Sri Lankan Coconut and Cashew Chicken curry dinner is an easy 30 minute meal for weeknights.

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Sri Lankan Coconut & Cashew Chicken with Saffron Rice
  1. Heat 1 tablespoon oil in a large non-stick frying pan over medium high heat. Add chicken and cook for 8 minutes or until browned. Add Passage to India Sri Lanka Coconut & Cashew Chicken Simmer Sauce and bring to the boil. Reduce heat and simmer curry for 15 minutes, adding beans for final 5 minutes, or until chicken is cooked through. Stir coconut milk through curry.
  2. Meanwhile, place saffron into a small bowl and cover with 2 tablespoons boiling water. Stand for 5 minutes.
  3. Heat remaining oil in a saucepan over medium heat. Add onion and garlic and cook for 4 minutes or until softened. Add rice, saffron and 2 cups water. Bring mixture to the boil, reduce heat and simmer for 8 minutes. Remove from heat and cover. Stand for 5 minutes. Roughly chop half the coriander and stir through rice. Season.
  4. Spoon saffron rice onto serving plates. Top with curry, cashews and toasted coconut.

Reviews for Sri Lankan Coconut & Cashew Chicken with Saffron Rice

Average: 4.2 (82 votes)