Cut the chicken into bite size pieces. Dice the potatoes into small cubes. And cut the bok choy into small pieces.
In a large skillet or dutch oven, heat the oil over medium high heat. Add cinnamon stick, bay leaves, peppercorns and whole cloves. Cook the spices for a minute, or until it’s nice and fragrant.
Add pressed garlic, ginger paste and tomato paste and cook for a minute, stirring. Be careful, as hot oil will splatter. Place the lid, if necessary.
Add the chicken and cook for 3-4 minutes, until it’s nicely browned. Then add potato, bok choy, salt and all the remaining ground spices.
In a small dish, mix the cornstarch with 2 tablespoons of cold water. Stir it in to the curry. Add 2 cups of water and simmer for about 15 minutes, or until the potatoes are fully cooked.
Lower the heat to medium low and stir in yogurt. Cook for another 5 minutes. Stir in fresh cilantro and serve with cooked rice.
Notes
For step-by-step photos and additional notes, read the post above.