In a large sauté pan heat the sesame oil on medium heat.
Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.
Add curry and cayenne and stir to coat onions.
Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.
Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.
Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.
Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.