Heat vegetable oil in a pot, add cinnamon stick and roasted peanuts; toast for 1 minute.
Add sliced chicken breast strips and sear for 4 minutes.
Pour in half the coconut milk and simmer until oil separates slightly.
Add diced potatoes, cardamom powder, soy sauce, sugar, salt, and water; simmer covered for 15 minutes until potatoes are soft.
Stir in remaining coconut milk, heat through gently, and serve warm with jasmine rice.