Whisk together the first 4 ingredients. Then toss the bite sized chicken pieces in the mixture and set aside while you prep everything else.
Heat the oil and ghee over high heat (use medium high if using nonstick) in a large pan or wok. Add cashews and curry leaves--be aware they will splatter!
When the splattering subsides, toss the cashews for 30-60 seconds, then add the sliced onion with a pinch of salt. Toss.
Let the onions cook for 5-7 minutes, until they are translucent anf starting to brown a bit. Add the ginger and garlic and mix in. Let cook for 1-2 minutes, tossing.
Add the chicken and toss. Keep the food moving to prevent scorching, Cook until the chicken is cooked on the outside (but not yet cooked through).
Add the asparagus with the water--you want enough to water to help boil and steam the asparagus tender--use less water for more slender asparagus.
Toss the food to mix it all together, and then let the water boil off, about 3-5 minutes, stirring occasionally.
Add the pea pods and toss. Cook for about 3 minutes. By now, the asparagus should be tender, the pea pods should be crisp-tender and the chicken should be cooked through.
Add the lemon juice, another teaspoon of garam masala, and at least 1 teaspoon of freshly ground black pepper. Taste for more lemon juice, garam masala, freshly ground black pepper, salt or even a small drizzle of honey. Serve immediately over rice--this dish works with Basmati or jasmine rice.