Coconut Curry Chicken

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1/4 C. whole unsalted cashews

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

salt

1/4 C. vegetable oil

1/4 t. black mustard seeds

1/4 t. cumin seeds

1/4 t. ground coriander

1 T. curry powder

1 medium onion, thinly sliced

1 t. finely grated fresh ginger

1 garlic clove, minced

14 oz. can unsweetened coconut milk

1/4 C. frozen peas

2 T. chopped cilantro

Preheat the oven to 350°F.

Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.

Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 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, until fragrant, about 1 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, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the cilantro and serve.

Serves 4.