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Heat the oil in a large saucepan over medium-high heat. Cook half the chicken for 5 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken.
Return all the chicken to the pan. Pour in the simmer sauce. Add 60ml (¼ cup water) to the emptied jar, shake then pour into the pan (see note). Bring to the boil over high heat then reduce heat to medium-low and cook, covered, for 15 minutes, adding the frozen vegetables during the last 3 minutes of cooking, or until the chicken is cooked through and vegetables are bright green and tender crisp.
Season the curry then scatter over the cashew and sliced chilli to serve.