Dry roast the peppercorns in a hot pan until fragrant, about 2 minutes and then coarsely crush them. Heat the oil over a medium flame. When hot, lower the flame to low and add the peppercorns and fry, stirring for about 2 minutes.
Add the chicken pieces, coriander and salt and continue stir frying for another 10 minutes. Finally add the cashew nuts and lemon juice and fry for 1 minute. Serve warm.