Black Pepper chicken curry

coriander - 2 teaspoons
cumin - 2 teaspoons
coarsely crushed peppercorns - 1 1/2 teaspoons
turmeric 1/2 teaspoon
salt 1 teaspoon
chicken breast - 1/2 kg (cubed)
vegetable oil - 1/4 cup
vegetable oil - 2 tablespoons
medium onions - 2 nos thinly sliced
clove garlic (minced) -1
ginger -1 1/2 teaspoons
Green chillies-(minced)- 1 teaspoon
coconut milk - 3/4 cup
water 1/4 cup
cashews - coarsely chopped 1/4cup
lemon juice 1 teaspoon
Method Of Preparation
Combine coriander with cumin, peppercorns, turmeric and 1/4 teaspoon of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 minutes.Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 teaspoon salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Drain on paper towels.Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring.We can serve this with the any rice varieties.