Chicken Curry & Rice Recipe – Coconut, Cashew & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Chicken Curry & Rice Recipe – Coconut, Cashew & Kashmiri Chili

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. This Chicken Curry & Rice is one I’ve been perfecting for years – it’s creamy, subtly sweet, and has just the right amount of warmth from the Kashmiri chili. It’s become a bit of a family favorite, and I’m so excited to finally share it with you.

Why You’ll Love This Recipe

This isn’t just any chicken curry. The combination of coconut, cashews, and that gorgeous Kashmiri chili powder creates a depth of flavor that’s truly special. It’s rich without being heavy, and the Instant Pot makes it surprisingly quick and easy to get on the table. Plus, serving it with perfectly fluffy basmati rice? Pure heaven!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 medium yellow onion
• 2 tablespoons coconut (unsweetened, shredded)
• 4 garlic cloves
• 1 inch ginger
• 1 cup water (for blending)
• 2 tablespoons ghee
• 2 tablespoons raisins
• 20 cashews (for sautéing)
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon ground coriander
• ?? teaspoon ground cumin
• ?? teaspoon garam masala
• ?? teaspoon turmeric
• 1½ teaspoons kosher salt (plus 1 teaspoon for the rice)
• 1 cup tomato puree
• 1½ pounds chicken thighs (boneless, skinless)
• ?? cup cashews (for cashew cream)
• ?? cup water or milk (for cashew cream)
• 1 tablespoon honey
• 1 cup basmati rice
• 1½ cups water (for rice)
• ?? cup cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish.

Ghee: Types & Regional Uses
Ghee is clarified butter, and it adds a beautiful nutty flavor. You can find it at most Indian grocery stores, or even make your own! Different regions in India use different types of ghee – some are more fragrant, others more subtle.

Coconut: Fresh vs. Dried & Flavor Profiles
I usually use unsweetened shredded coconut for convenience, but fresh coconut is amazing if you can get it. Fresh coconut has a lighter, more delicate flavor. If using fresh, about 1 cup grated fresh coconut will substitute for the 2 tablespoons of shredded.

Kashmiri Red Chili Powder: Color & Mild Heat
This is a must for that vibrant red color and mild, fruity heat. Don’t substitute with regular chili powder, as it will be much spicier! It’s what gives the curry its beautiful hue without overpowering the other flavors.

Cashews: Importance in North Indian Cuisine
Cashews are a staple in North Indian cooking, adding richness and creaminess. They’re used in everything from curries to desserts. Don’t skip them – they really make a difference!

Basmati Rice: Choosing the Right Grain
Basmati rice is known for its long, slender grains and fragrant aroma. Look for aged basmati rice for the best flavor and texture. It cooks up fluffy and separate, which is perfect for soaking up all that delicious curry sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Blend the onion, coconut, garlic, ginger, and ?? cup water into a super smooth puree. A high-speed blender works best here.
2. Now, heat 2 tablespoons of ghee in your Instant Pot (or a large, heavy-bottomed pot) over medium heat. Add the cashews and raisins and sauté until golden brown and fragrant. Remove them from the pot and set aside for garnish.
3. Add the remaining ghee to the pot. Pour in the onion-coconut puree and sauté for 3-4 minutes, stirring often, until it smells wonderfully fragrant. This step is key for building flavor!
4. Add the Kashmiri red chili powder, ground coriander, ?? teaspoon ground cumin, ?? teaspoon garam masala, ?? teaspoon turmeric, and 1½ teaspoons kosher salt. Stir well to combine. Then, add the tomato puree and chicken thighs. Mix everything together, ensuring the chicken is well coated in the spice mixture. Turn off the Instant Pot.
5. Place the trivet inside the Instant Pot. Add the rice pot (with 1 cup basmati rice, 1½ cups water, and 1 teaspoon salt) on top of the trivet, above the chicken mixture.
6. Seal the Instant Pot and pressure cook on high for 5 minutes. After the cooking time is up, let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
7. While the curry is cooking, let’s make the cashew cream. Blend ?? cup cashews with ?? cup water or milk until completely smooth and creamy. You might need to scrape down the sides of the blender a few times.
8. Once the curry is ready, stir in the cashew cream and honey. Taste and adjust seasoning as needed. Garnish generously with chopped cilantro, the sautéed cashews, and raisins.

Expert Tips

• Don’t be afraid to adjust the spices to your liking!
• For a richer flavor, marinate the chicken in the spice mixture for at least 30 minutes (or even overnight).
• If the curry is too thick, add a splash of water or coconut milk. If it’s too thin, simmer uncovered for a few minutes to reduce the sauce.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

Vegan Adaptation: Substitute the chicken with chickpeas or paneer (Indian cheese). Use plant-based ghee and ensure your honey is vegan-friendly (or use maple syrup).
Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.
Spice Level Adjustment: For a milder curry, use less Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
Festival Adaptation: I often make this for Diwali or Eid – it’s a crowd-pleaser! You can add a few drops of rose water for a festive touch.

Serving Suggestions

Serve this Chicken Curry & Rice hot, with a side of naan bread or roti for soaking up all that delicious sauce. A simple cucumber raita (yogurt dip) also complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of chicken to use for this curry?
Chicken thighs are my go-to because they stay tender and juicy during pressure cooking. But you can use chicken breast if you prefer, just be careful not to overcook it.

Can I make this curry ahead of time?
Yes! You can make the curry base (up to step 4) a day ahead and store it in the refrigerator. Then, just finish the cooking process when you’re ready to serve.

How can I adjust the thickness of the curry?
If it’s too thick, add a little water or coconut milk. If it’s too thin, simmer uncovered for a few minutes.

What side dishes complement this Chicken Curry & Rice?
Naan, roti, raita, and a simple salad are all great options.

Can I use a different type of rice besides Basmati?
You can, but basmati rice has the best flavor and texture for this dish. Jasmine rice is a decent substitute.

What is the purpose of the natural pressure release?
Natural pressure release allows the flavors to meld together and prevents the curry from splattering when you open the lid.

Can I make this in a regular pot instead of an Instant Pot?
Yes, you can! Sauté the ingredients as directed, then simmer the curry covered over low heat for about 45-60 minutes, or until the chicken is tender. You’ll need to cook the rice separately.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments if you try it, and how it turns out!