Chicken Stir Fry with Potato, Cashews, and Curry Leaves Recipe

Ingredients (12)

• 1 1/4 pounds waxy potatoes, peeled, cut into 2-inch cubes
• 3 tablespoons canola oil
• Kosher salt
• 2 teaspoons mustard seeds
• 1 1/2 teaspoons cumin seeds, coarse ground in spice grinder
• 2 large green chilies, sliced thin
• 1 teaspoon ground turmeric
• 1 medium onion, sliced into 1/4-inch thick wedges
• 1 cup loosely packed curry leaves
• 1 tablespoon unsalted butter
• 1/2 cup toasted cashews
• 16 ounces boneless, skinless, chicken breast, cut into 1-inch cubes