Sri Lankan Coconut Curry Chicken with Eggplant & Cashew Rice for Paleo Diet Lovers

Allergens

Nuts (Cashew)

Ingredients

• 1 kg boneless chicken, cut into bite
• sized pieces
• 2 large eggplants, sliced into 1 cm thick rounds
• 400 ml coconut milk
• 2 tbsp ghee or coconut oil
• 1 tbsp cumin seeds
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1.5 inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1/4 cup cashew nuts, roughly chopped
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions

1. Heat the ghee or coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add the sliced onions and sauté until they turn golden brown.
3. Stir in the garlic, ginger, curry powder, turmeric, cinnamon, cardamom, and black pepper. Cook for 1 2 minutes, or until the spices are fragrant.
4. Add the chicken pieces to the pan and cook until they turn white on all sides. Season with salt and stir occasionally.
5. Pour in the coconut milk, bring the mixture to a boil, then lower the heat and let it simmer for 10 minutes.
6. In another pan, cook the eggplants until they are tender. You can also steam them if you prefer. Season with salt.
7. Add the cooked eggplants and cashew nuts to the chicken curry, and continue cooking for another 5 minutes or until the cashews turn golden brown.
8. Garnish with fresh coriander leaves before serving.

Chef’s Insight

To achieve a smoother curry sauce, you can blend half of the sauce and then add it back into the pan. This will create a velvety texture that's perfect for pouring over rice.

Notes

Feel free to adjust the spice levels according to your taste preferences.