Mix the flour, mixed herbs, turmeric and curry powder.
Toss the chicken in the flour mixture until well coated.
Heat oil in a large frying pan and sauté the onions until golden brown.
Remove from the pan and brown the chicken pieces.
Place the onions, chicken and cashew nuts in an ovenproof dish and cook in a preheated 180 °C oven for 30 minutes or until the chicken is cooked through.
Serve with yellow rice and chutney.
Add a tin of coconut milk and the zest of a lemon to the chicken dish before placing in the oven, for an Asian taste.
Cook covered with tin foil and uncover for the last few minutes.