Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  coriander -- ground
  2          teaspoons  cumin -- ground
  1 1/2      teaspoons  black peppercorns -- coarsely ground
     1/2      teaspoon  turmeric
  1           teaspoon  salt
  1 3/4         pounds  skinless boneless chicken breast -- cut in 1" cubes
     1/4           cup  vegetable oil
  2             medium  onion -- thinly sliced
  1              clove  garlic -- minced
  1 1/2      teaspoons  ginger -- minced
  1           teaspoon  serrano pepper -- minced
     3/4           cup  coconut milk -- unsweetened
     1/4           cup  water
     1/2           cup  cashews -- raw broken
  1           teaspoon  lemon juice -- fresh

Preparation:

In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes. In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes.Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of the oil. Add the cashews and cook over moderate heat stirring constantly, until golden brown, 4 to 5 minutes. Drain on paper towels. Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.

Nutritional Information:

571 Calories (kcal); 35g Total Fat; (54% calories from fat); 51g Protein; 15g Carbohydrate; 115mg Cholesterol; 677mg Sodium