Coconut Curry Chicken

1 lb skinless, boneless chicken breasts, cut into 1 inch pieces
1/4 cup whole unsalted cashews
1/4 vegetable or corn oil
1/2 tsp black mustard seeds
1/2 tsp salt
1 tsp cumin seeds
1/2 tsp ground coriander
1 tbs curry power
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
2 cloves garlic minced
One 14 oz can unsweetened coconut milk
1/4 cup frozen peas
2 tbs chopped cilantro

Preheat Oven to 350 degrees. Spread cashews in a pie plate and bake for 5-10 minutes, or until lightly toasted. Cool.

Lightly season the chicken with salt. In a large deep skilled, heat 3 tbs oil until smoking. Add chicken and cook over moderately hight heat until golden brown, for about 2 minutes. Transfer chicken to a plate and reduce the heat to moderate.

Add 1 tbs oil to skillet (if necessary). Add mustard seeds and cook for about 1 minute until they stop popping. Add cumin seeds, coriander, curry power and salt. Cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, garlic and ginger, and cook until onion softens, about 10 minutes. If mixture seems dry, add up to 1/4 cup water.

Stir in the coconut milk and bring to a boil. reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cashews. Cook for 1 minute. Transfer curry to a bowl, sprinkle with cilantro and serve.

Serves 4.