Curried Potatoes And Chickpeas

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1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks

Kosher salt

3 tablespoons unsalted butter

1 1/2 teaspoons curry powder

1/4 teaspoon cayenne pepper

1 15-ounce can chickpeas, drained and rinsed

2 cups fried onions (one 2.8-ounce can)

1/2 cup plain Greek yogurt

1/4 cup chopped fresh cilantro, plus leaves for topping

2 tablespoons fresh lime juice

1 jalapeno pepper, thinly sliced (remove seeds for less heat)

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