Spicy Coconut Chicken Curry

Ingredients

• - 2 tbsp cooking oil
• - 3 boneless, skinless chicken breasts (about 1½ lb / 680 g), cubed
• - 4 medium potatoes (about 1½ lb / 680 g), peeled and cubed
• - ½ cup plain Greek yogurt
• - 1 can (400 mL) full-fat coconut milk
• - 1 cup canned crushed or diced tomatoes
• - ½ cup water or chicken broth, plus more as needed
• - 6 garlic cloves, minced
• - 1 tbsp freshly grated ginger
• - 1 tbsp ground coriander
• - 1 tsp ground turmeric
• - 1 tsp ground cumin
• - ½–1 tsp pure red chili powder, to taste
• - 1 tsp garam masala
• - 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• - ½ tsp freshly cracked black pepper
• - ⅛ tsp ground nutmeg
• - 1 cinnamon stick
• - 1 bay leaf
• - 4 green cardamom pods, lightly crushed
• - 1 black cardamom pod, lightly crushed
• - ½ bird's eye chili, finely chopped (optional)
• - 1 tsp salt, or to taste
• - Fresh cilantro, optional