Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
In a large bowl, stir together the ground seeds, turmeric, ½ teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
Add the chicken to the bowl and stir to coat evenly.
Cover and refrigerate for at least 1 hour, or overnight.
In a saute pan, over high heat, melt the butter.
Add the onion and saute until soft, about 4 minutes.
Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
Add the chicken and cook until opaque, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
Stir in the coconut milk and ½ teaspoon salt and bring to a gentle boil.
Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
Stir in the lemon juice and simmer for 5 minutes longer.
Remove the star anise and bay leaves, and discard.
Transfer to serving bowl, and top with cashews and cilantro.
Serve with basmati rice.
Place 1 cup of basmati rice in a large bowl and fill with room temp water. Swirl your hand through the water and the rice for about 1 minute, the rice water will get cloudy. Then carefully pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear, usually about 3 or 4 times.
Fill up the bowl 1 more time and let the rice soak for 30 minutes.
Drain the rice.
Fill a medium saucepan with 1 ¾ cups water, a pinch of salt, and bring to a boil.
Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes. Fluff with fork.
