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In a blender, combine the ¼ cup oil, the onion, 4 makrut leaves (or the 2 teaspoons lime zest), the garlic, ginger, sambal oelek, tomato paste, turmeric and 1¼ teaspoons salt. Process on high until smooth, 1 to 2 minutes.
If using makrut, stack the remaining 4 leaves; roll the stack lengthwise, then thinly slice crosswise to form wiry ribbons. In a large saucepan, heat the additional 2 tablespoons oil until shimmering. Add the makrut slices and cook, stirring, until fragrant and crisp, about 1 minute. Tip the contents of the pan onto a paper towel–lined plate; set aside.
Pour the puree into the now-empty saucepan. Cook over medium-high, stirring, until thickened and begins to stick to the pan, 8 to 10 minutes. Add the chickpeas with their liquid, the coconut milk, potatoes and ¼ teaspoon pepper. Bring to a boil, stirring and scraping the bottom of the pan, then reduce to medium-low and simmer, uncovered and stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 20 to 25 minutes.
Remove from the heat. If the curry is too thick for your liking, thin it with a little water. Taste and season with salt. Serve sprinkled with the fried makrut leaves, if using, and chopped cilantro, with lime wedges on the side.