Speedy Chicken Potato Curry

Ingredients

• 2 tablespoons sunflower oil (or any neutral oil that can stand high heat)
• 4 whole cardamom pods
• 1 stick cinnamon
• 1 bay leaf
• 1 teaspoon whole cumin seeds
• 1 large onion, roughly chopped
• 1 garlic clove, finely minced or grated
• 1 large (400g) can of whole peeled tomatoes
• 1 teaspoon kosher salt
• 1 teaspoon chile powder (like ancho)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon granulated sugar
• 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
• 1 large russet potato, skin kept on and cut into 1/2-inch (1.2-cm) pieces
• 1/2 cup (115ml) water
• 2 tablespoons heavy cream
• 1/4 cup (10g) fresh cilantro leaves, finely chopped

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