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Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside.
Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily.
Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté the onions for 10-15 minutes until soft and starting to brown.
Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Gently cook another 2-3 minutes until fragrant.
Add the coconut milk (or cream) and chicken stock and let simmer for at least 5-10 minutes. Let the mixture reduce down and thicken slightly.
Add the chicken to the pan along with the cashews and cook another 5 minutes until the chicken cooked through and piping hot. Season with more salt as needed - this curry uses a lot of dried spice which can taste bitter if under seasoned with salt. Alternatively, you can stir in a bit of lemon juice to done down potential bitter notes.
Garnish with fresh cilantro and more cashews if you'd like and serve hot over rice.