Sri Lankan Coconut & Cashew with Saffron Rice

Embark on a culinary journey to the exotic flavors of Sri Lanka with this delightful dish – Sri Lankan Coconut & Cashew with Saffron Rice. Infused with aromatic spices and enriched with the creaminess of coconut and the nutty crunch of cashews, this recipe brings a taste of the tropics to your dining table. Paired with fragrant saffron rice, this fusion of textures and flavors will transport you to the lush landscapes and vibrant cuisine of Sri Lanka.

PREP TIME 5 MINS

COOK TIME 25 MINS

SERVES 4 

INGREDIENTS:

• 2 tablespoons vegetable oil
• 750g chicken thigh fillet, cut into 3cm cubes
• 375g Passage to India Sri Lankan Coconut & Cashew Chicken Simmer Sauce
• 150g green beans, trimmed and halved
• 165ml can coconut milk
• 1/2 teaspoon saffron threads
• 1 brown onion, finely diced
• 2 garlic cloves, finely chopped
• 1 cup basmati rice, rinsed
• 1 bunch coriander, sprigs removed
• 1/3 cup cashews, roughly chopped
• 1/4 cup toasted flaked coconut

INSTRUCTIONS:

1. In a large non-stick frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed chicken thigh fillet and cook for about 8 minutes or until nicely browned. Pour in the Passage to India Sri Lankan Coconut & Cashew Chicken Simmer Sauce, bringing it to a boil. Reduce the heat and let it simmer for 15 minutes, adding the green beans for the final 5 minutes of cooking, until the chicken is cooked through. Stir through the creamy coconut milk to enrich the sauce.
2. While the chicken curry simmers, prepare the saffron rice. In a small bowl, place the saffron threads and cover them with 2 tablespoons of boiling water. Allow the saffron to infuse for 5 minutes, creating a beautiful golden hue.
3. In a separate saucepan, heat the remaining vegetable oil over medium heat. Add the finely diced onion and chopped garlic, cooking for approximately 4 minutes or until softened. Add the rinsed basmati rice, infused saffron, and 2 cups of water to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 8 minutes. Remove from heat and cover the saucepan, allowing the saffron rice to stand and absorb the flavors for 5 minutes. Finally, roughly chop half of the coriander and stir it through the rice, seasoning to taste.
4. To serve, spoon the fragrant saffron rice onto serving plates. Top the rice with the flavorful Sri Lankan Coconut & Cashew Chicken curry, and garnish with the chopped cashews and toasted flaked coconut, adding an irresistible nutty crunch to the dish.

With its vibrant colors and aromatic aroma, this fusion-inspired recipe is not only a treat for the taste buds but also a feast for the senses. It’s a delightful way to explore the unique and exotic flavors of Sri Lankan cuisine right in the comfort of your own home.

Whether you’re looking to impress guests or simply indulge in a special meal for yourself and your loved ones, this Coconut & Cashew with Saffron Rice is the perfect choice. The burst of flavors and textures will transport you to the enchanting world of Sri Lanka with every mouthful.

So, embark on a culinary adventure and savor the delightful fusion of Sri Lankan goodness. Enjoy this dish as a comforting weeknight dinner or a centerpiece for your gatherings, knowing that it’s a delightful culinary journey that celebrates the diverse and vibrant world of flavors. Satisfy your cravings for something special with this irresistible Sri Lankan Coconut & Cashew with Saffron Rice. Bon appétit!