Put the cashew nuts,coriander seeds, cumin seeds in the food processor and blend until ground.Heat the oil in a wok, add the ground mixture and fry for 1 minute. Stir in the coconut milk and cook for 5 minutes.
Cut the chicken breast into strips and season with salt, black pepper, sweet and hot paprika powder. Fry in a seperate frying pan until the chicken becomes slightly golden and add into coconuts mixture.
Add the tomatoes from can, fresh tomatoes, chilies, tomato puree, spring onions. Fry for 3 minutes.
Place the rice noodles into a bowl, cover with boiling water and leave for a 2 minutes. Then drain and add the drained noodles into the wok. Stir and take it off from heat.
Roughly chop the fresh coriander and spring over the dish and serve.