Massaman Chicken Curry

So many curries are made throughout the world
that it's very hard to pick the favorites.
But this dish, based on a Thai and Muslim
combination including potatoes, peanuts,
and five-spice powder, must be one of the best.
For this curry, steamed white rice
is the only accompaniment you need.

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

Directions:
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.
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.