Sri Lankan Curry with Seasoned Rice, Chicken, and Cashews 

/ Chicken, Rice / By

Sri Lankan Curry with Seasoned Rice, Chicken, and Cashews

Sri Lankan curry and seasoned rice with chicken and cashews have deep roots in the island’s rich culinary history, shaped by indigenous traditions and foreign influences over centuries.

Origin of Sri Lankan Curry

Sri Lankan curry evolved from the island’s early agricultural societies, where coconut, rice, and local spices were staple ingredients. Over time, influences from South Indian, Arab, Portuguese, Dutch, and British traders and colonists enriched the flavors. The use of curry leaves, coconut milk, turmeric, and a variety of roasted spices (coriander, cumin, fennel, and black pepper) became hallmarks of Sri Lankan curries.

Sri Lankan curries are known for their bold spice blends, called “thuna-paha”, which combine chili, coriander, cumin, mustard seeds, and cinnamon, among other spices. The balance of heat, tanginess (from tamarind or lime), and creamy richness from coconut milk distinguishes them from other South Asian curries.

Origin of Seasoned Rice with Chicken and Cashews

Rice has been a staple of Sri Lankan cuisine for thousands of years, with influences from Indian biryanis, Persian pilafs, and Malaysian nasi goreng. The dish likely originated from Arab and South Indian traders who brought fragrant spices, dried fruits, and nuts like cashews. The Portuguese and Dutch colonial influences may have further refined these rice dishes with European techniques.

This seasoned rice dish is similar to “ghee rice” (neichoru) from Kerala and “pulao”, but Sri Lankan variations often include curry leaves, pandan leaves, cinnamon, cloves, and coconut milk for a distinct island flavor. Cashews, introduced through trade, became a common ingredient in festive and royal cuisine, adding richness to rice dishes.

 

 

Ingredients

For the Sri Lankan Chicken Curry:

  • 5 lbs (700g) chicken (bone-in, cut into pieces or boneless thighs)
  • 2 tbsp oil (coconut or vegetable)
  • 1 large onion, finely sliced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit (optional)
  • 1 tomato, chopped
  • 1 ½ tsp Sri Lankan curry powder (or a mix of coriander, cumin, fennel, and turmeric)
  • 1 tsp paprika
  • ½ tsp turmeric powder
  • ½ tsp cinnamon powder
  • 1 tsp chili powder (adjust to taste)
  • 1 ½ cups coconut milk
  • 1 cup water
  • 1 ½ tsp sea salt (adjust to taste)
  • 1 sprig curry leaves (or bay leaves if unavailable)
  • 1 tsp lime juice

For the Seasoned Rice with Cashews:

  • 1 ½ cups basmati or jasmine rice
  • 2 cups chicken broth (or water)
  • ½ cup coconut milk
  • 2 tbsp ghee or butter
  • ½ cup cashews, roasted
  • ¼ cup raisins (optional, for a sweet contrast)
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • ½ tsp sea salt
  • 1 cinnamon stick
  • 2 cardamom pods, crushed
  • 1 bay leaf

Instructions

Making the Sri Lankan Chicken Curry

  1. Heat oil in a pot over medium heat. Add onions and sauté until golden brown.
  2. Add garlic, ginger, and green chilies. Stir-fry for a minute.
  3. Add the chopped tomato and cook until soft.
  4. Add curry powder, paprika, turmeric, cinnamon, and chili powder. Stir well.
  5. Add chicken pieces and coat them in the spice mix. Cook for about 5 minutes.
  6. Pour in coconut milk, water, curry leaves, and sea salt. Stir and bring to a simmer.
  7. Cover and cook on low heat for 25–30 minutes until the chicken is tender.
  8. Adjust seasoning, add lime juice, and let it rest for 5 minutes before serving.

Making the Seasoned Rice with Cashews

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Heat ghee or butter in a pot. Add cinnamon, cardamom, and bay leaf. Sauté for 30 seconds.
  3. Stir in turmeric, cumin powder, and rice. Toast the rice for a minute.
  4. Add chicken broth and coconut milk. Stir and bring to a simmer.
  5. Cover and cook on low heat for 12–15 minutes until the rice is done.
  6. Remove from heat and let it sit for 5 minutes. Fluff with a fork.
  7. Stir in roasted cashews and raisins (if using).

Serving Suggestions

  • Serve the curry over the seasoned rice.
  • Garnish with fresh cilantro or fried onions for extra flavor.
  • Pair with a side of cucumber raita or a fresh salad for balance.

Enjoy your Sri Lankan Curry with Seasoned Rice, Chicken, and Cashews!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good rice and chicken pages.

Sri Lanken Curry with Seasoned Rice, Chicken, and Cashews