Coconut and Cashew Chicken (Printer-friendly)
Tender chicken in creamy coconut-cashew sauce with fragrant saffron rice
# What You'll Need:
→ For the Chicken Curry
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→ For the Saffron Rice
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# How to Prepare:
01 - Soak the saffron threads in the warm milk and set aside to infuse.
02 - In a large skillet, dry toast the cashews over medium heat for 3–4 minutes until golden. Remove and set aside.
03 - In the same skillet, heat coconut oil. Add onions and sauté until soft (about 5 minutes). Add garlic, ginger, and green chilies, cooking for 2 minutes.
04 - Stir in coriander, cumin, turmeric, chili powder, curry powder, and cinnamon stick. Cook for 1 minute until fragrant.
05 - Add chicken pieces and cook until lightly browned on all sides (about 5 minutes).
06 - Add tomato paste, coconut milk, chicken stock, salt, and pepper. Stir well.
07 - Add toasted cashews and curry leaves. Bring to a gentle simmer, cover, and cook for 20–25 minutes until chicken is cooked through and sauce is thickened.
08 - Meanwhile, cook the rice: In a saucepan, combine rinsed rice, water, salt, and butter/coconut oil. Bring to a boil, reduce to low, cover, and simmer for 10 minutes.
09 - Drizzle the saffron milk over the rice, cover again, and let steam for an additional 5 minutes off the heat. Fluff gently with a fork.
10 - Finish the curry with lime juice and adjust seasoning if needed.
11 - Serve the coconut and cashew chicken over saffron rice, garnished with fresh cilantro.
# Expert Advice:
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- The cashew creaminess transforms familiar curry into something luxurious without needing heavy cream
- Saffron rice turns this into a complete meal that feels special enough for guests but simple enough for Tuesday
- Once you master the spice bloom, this becomes your go-to impressive dish that actually requires very little hands-on time
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- The cashews will continue softening in the sauce, so toast them darker than you think necessary
- Let the spices bloom in oil before adding liquid or they will taste raw and dusty
- Coconut milk can separate if boiled too vigorously, so maintain a gentle simmer
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- Stir in an extra splash of coconut cream at the end for restaurant-level richness
- Toast extra cashews and keep them for garnish so you get both soft and crunchy textures