Chicken Curry with Potatoes

This recipe is from “Tia Mowry at Home.”

Makes 6 to 8 servings

1 Marinadecup heavy : whipping cream Juice of 1 lime 1 tablespoon cardamom 1 tablespoon ground cumin 1 tablespoon ground turmeric 2 teaspoons black pepper 1 teaspoon kosher salt

1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes

Curry : 1 tablespoon grapeseed oil 1 large yellow onion, diced

1 jalapeño pepper, seeded and diced 2 cloves garlic, peeled and minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon kosher salt

1 pound baby Yukon Gold potatoes, cut into 1-inch dice

1 can (28 ounces) diced tomatoes 1 cinnamon stick 1 tablespoon tomato paste 1 cup chicken stock 1 cup coconut milk 1 ⁄2 cup chopped fresh cilantro

Make marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add chicken and toss to coat. Marinate in refrigerator at least 2 hours and up to 4 hours.

Make curry: Heat oil in a large skillet over medium heat. Add onion, jalapeño and garlic and cook until soft, 8 to 10 minutes. Add cumin, ginger and salt and cook until fragrant, 1 minute. Add potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Increase heat to high and bring mixture to a boil, then lower heat and simmer 5 minutes. Add chicken and all of the marinade. Cook, covered, until potatoes are easily pierced, 20 to 25 minutes.

Stir in coconut milk and cook until sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.