Sauté the chicken cubes over high heat in canola oil until they brown a bit and are fully cooked. Remove them from the stove.
In a large saucepan over low heat, combine the curry paste and yogurt. You can place frozen paste directly in the saucepan, no need to thaw beforehand.
Add the kaffir lime leaves whole.
Add the chicken stock powder.
Add the chicken.
In a cup/bowl mix the water and corn starch until homogenous and add to the sauce slowly while stirring to avoid creating clumps.
Let the sauce cook on low simmer for around 20 mins. If the sauce becomes too thick add water.
In the meantime, prepare the rice in the pilaf method (see tips below).
Serve on rice with crushed roasted cashews on top.
Notes
If you wish, you can add green vegetables to this dish, like broccoli, snow pea, or green beans. Just add them to the sauce together or instead of the chicken.