Chicken Curry with Coconut Milk and Potatoes

Ingredients

• 1/4 tsp black pepper
• 5 garlic cloves (crushed)
• 1/2 tsp cumin seeds
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 medium yellow onion (finely chopped)
• 1 small cinnamon stick
• 1/2 inch piece ginger (crushed)
• 2 tbsp refined coconut oil (or any neutral oil)
• 2 green cardamom pods (optional)
• 1 green chili pepper (slit in half lengthwise)
• 1 medium Vine or Roma tomato (chopped)
• 1 medium to large russet potato (peeled and cut into 3/4" cubes (See Note 1))
• 1 green or red bell pepper (cubed into 1" squares (optional))
• 1/4 - 1 tsp red chilli flakes (See Note 2)
• 1 1/2 tsp kosher salt (or to taste)
• 1 lb boneless chicken breasts or thighs (cut into 1"cubes)
• 1 14-oz can unsweetened full-fat coconut milk
• 1/4 cup plain, whole milk yogurt (omit for dairy-free)
• 2 tbsp cilantro leaves (chopped)
• lime or lemon slices (optional, for serving)