Preheat the oven to 350 degrees F. Roast cashews for 5 minutes, or until
lightly toasted. Let cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3
tablespoons of oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 2
minutes per side. Transfer the chicken to a plate and reduce the heat to
moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
Add the mustard seeds and cook for about 1 minute, or until they stop popping.
Add the cumin seeds, coriander and curry powder, and cook, stirring
occasionally for a minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10
minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent
sticking.
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 for 5 minutes. Stir
in the peas and cook for 1 minute. Place coconut chicken curry to a special
dish, garnish with the cilantro and cashews. Serve and enjoy.
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