Heat 1 tablespoon peanut oil in a large pan or deep pot. Add the whole spices. Sauté for 30 seconds until aromatic.
Add the chopped onions, green chilies, and a bit of salt. Sauté until the onions are golden brown.
Add the ginger garlic paste and sauté until the raw smell disappears.
Add the chicken pieces and cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken starts to brown slightly.
Add turmeric and cook the chicken for 5 minutes.
Sprinkle in the chili powder, coriander powder, and cumin powder. Stir occasionally and cook for 3-5 minutes.
Stir in the prepared coconut and cashew paste, mixing well to coat the chicken.
Add the chopped tomatoes and cook for 5 minutes until they soften.
Add 2 cups of water and 1 tablespoon salt. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the chicken is tender and the gravy thickens.