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Combine the spices and set aside.
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Whisk together the coconut milk and yogurt, once smooth, whisk in the spices; set aside.
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Heat a large skillet, pan, or wok over high heat, once hot, add the oil.
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Add the rice, onion and garlic, stir constantly for 3-5 minutes or until the onions begin to soften.
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Add the peas and cilantro, mix well.
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Reduce heat to medium-high.
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Pour in the seasoned coconut milk, stir constantly allowing the liquid to be absorbed into the rice.
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Add the cashews, mixing them into the rice completely; cook 2-3 minutes.
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Stir in the cooked chicken and allow to warm through, about 2-3 minutes.
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Garnish with fresh cilantro, serve, and enjoy.