Instructions: Combine coriander, cumin, pepper, 1/4 teaspoon of the salt and all turmeric

In a large bowl. Add chicken; toss to coat. Cover; refrigerate 1 hour.

Heat oil in a large skillet over medium-high heat. Cook onions, stirring occasionally, until browned, about 15 minutes. Add garlic, ginger and serrano pepper; cook 1 minute. Add chicken and remaining 3/4 teaspoon salt. Increase heat to medium-high. Cook, stirring frequently, until chicken loses its pink color, about 5 minutes. Stir in 1/4 cup of coconut milk and water. Cover, reduce heat to low and simmer 30 minutes.

Heat ghee or butter in skillet over medium heat. Add cashews. Cook, stirring constantly, until cashews are golden brown, about 2 minutes. Remove from heat.

Add remaining coconut milk to chicken mixture and return to a simmer. Remove from heat. Stir in lemon juice. Garnish with cashews and cilantro.

Note: Roasted cashews can be substituted for raw.

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