Simple Chicken Curry

1 1/2 lb skinless boneless chicken thighs or breasts (about 3 to 4)
1 teaspoon salt
2 tablespoons vegetable oil
3 garlic cloves, smashed and chopped
2-4 teaspoons curry powder (to taste)
1/4 teaspoon cayenne
1 (13- to 14-oz) can unsweetened coconut milk
1 (14 1/2-oz) can stewed tomatoes
1 (10-oz) package frozen whole baby okra, halved (or fresh green beans)
1/2 cup unsalted roasted cashews, chopped

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate.
Stir garlic, curry, and cayenne into oil in skillet, then add coconut milk, tomatoes with their juice, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 25 to 30 minutes. Flip chicken over halfway through, spooning sauce overtop. Sprinkle with cashews and serve with Jasmine or Basmati rice.