Coconut Curry Chicken

This one is for Jonathan and Debra (even though Debra hasn't tried it yet.)
Shannon, this is one I definitely would not say was easy. But it is worth it!

1 pound skinless, boneless chicken breasts,
cut into 1 in pieces
Approx 1/4 cup oil (canola or olive or mix)
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
2 TLBs curry powder (half hot if desired)
2 medium onions, thinly sliced
1 1/2 TLBs chopped or grated ginger
3 garlic cloves
1 14oz can of coconut milk
1 cup frozen peas
1 cup el dente cooked carrots
2 TLBs chopped cilantro (dania)
1/4 cup unsalted whole cashews for garnish

Lightly salt chicken. In stockpot heat 3 TBL oil until smoking. Cook chicken over moderately high heat until golden brown about 1 1/2 minutes per side. Transfer chicken to plate.
Reduce heat to moderate. Add remaining oil, heat until smoking, cook mustard seed about 1 minute or until they stop popping. Add cumin seeds, coriander, and curry. Cook, stirring a little until fragrant or about 1 minute.
Add a little more oil if needed. Add onion, ginger and garlic. Cook until onion softens, about 10 minutes. Add up to 1/4 cup water to keep it from sticking if needed.
Stir in coconut milk and bring to a boil. Reduce heat to low. Return chicken to pot and simmer until cooked through, about 5 minutes. Stir in peas and drained cooked carrots, cook 1 minute. Transfer to bowl, sprinkle with cashews and cilantro and serve with basmati rice. Makes four servings.