In a small, lidded pot, bring rice, 1/4 tsp
of the salt and 2 cups water to a boil.
Reduce heat to a simmer and cook
20 minutes or as per package directions.
Remove from heat and keep covered.
Meanwhile, heat oil in a large sauté pan
over medium heat. Add onion and cook
5 to 7 minutes, until translucent. Add
chicken, ginger, garlic, cumin, turmeric (if
desired), cayenne, cardamom and cloves;
cook 2 minutes, stirring frequently. Stir in
vinegar, scraping bottom of pan. Add in
coconut milk, brown sugar, potato,
peanuts and cinnamon stick; bring to a
boil. Reduce heat and simmer, uncovered,
15 to 20 minutes, until potato is cooked.
Stir in remaining 1/2 tsp salt.
To serve, ladle curry over rice. Garnish
with chopped cilantro, if desired.