In 10-inch skillet, melt butter over medium heat. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Stir in curry powder until well blended; cook and stir 1 minute.
Add cooking sauce to chicken mixture. Heat to boiling, stirring occasionally. Reduce heat; simmer 5 minutes to blend flavors. Stir in whipping cream; cook until hot, stirring occasionally.
Serve chicken mixture over rice; sprinkle with cashews and cilantro.