The trick to a great curry is in the toasting of the spices and allowing the meal to sit on the side and giving the spices a chance to get friendly with each other. Allowing the spices to develop gives the curry a better balance and a stronger flavor.
Take a handful of cashew nuts and start by soaking the remaining cashew nuts with boiling water and allow them to soften.
In a large pan heat 4 tablespoons of oil and fry the onions until translucent, add the garlic and spices and toast for 15 minutes.
Place the cashewnuts and the water in a blender and blend until smooth.
Add into the toasting onions and spices, add coconut milk and chicken, cover and allow to cook for 15 minutes.
Add a quater cup of water and mix and cook further for 15 minutes or until chicken is cooked.
Toast the handful of chasew nuts in some sesame oil and pour it into the cashewnut chicken, add the coriander and put off the heat.
Allow to rest for 2-5 hours before reheating and serving .