In skillet (or Instapot), sauté onion until transluscent. Add garlic and ginger, then brown chicken. Open canned coconut milk and remove the top cream. Refrigerate in air-tight container. Add water and scrape bottom of skillet. Transfer everything to slow-cooker. Add cauliflower, carrots, cashews, salt, and the coconut milk remaining in can. Cook 4hrs on high or 6-7hrs on low. Whisk coconut cream and corn starch until smooth, then mix into slow-cooker along with peas. Cook another 5-10min. Serve with fresh coriander.