Massaman Curry

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Ingredients

1. 1 tablespoon cooking oil
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1 teaspoon chopped fresh ginger
5. 1 teaspoon Chinese five-spice powder
6. 1 teaspoon ground cumin
7. 1/4 teaspoon cayenne
8. 1/4 teaspoon turmeric
9. 1 teaspoon salt
10. 1 cup canned low-sodium chicken broth or homemade stock
11. 1/2 cup canned unsweetened coconut milk or heavy cream
12. 1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
13. 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 12-inch pieces
14. 1/2 cup chopped peanuts
15. 1/2 pound plum tomatoes (about 4), cut into wedges
16. 3 tablespoons chopped cilantro

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.