Combine the curry powder, coriander, turmeric, salt, pepper and bay leaf in a small bowl to have ready for later.

Heat the oil in a Dutch oven or large deep skillet with a lid. Cook the chicken for about 5 minutes, stirring periodically, until browned. I started with half frozen chicken because it's much easier to cut into pieces then. Remove the chicken from the pan.

Lower the heat and wait a minute, then add the onion slices and cook about 10 minutes, stirring often. Put the heat back up to medium high and add the ginger and garlic and cook another minute or so, stirring, then add the spices and cook another two minutes or so, stirring.

Add the chicken broth and tomatoes, bring to a simmer, cover and cook for an hour or so. (I actually just did 45 minutes.)  Uncover and stir in the sweet potatoes and chickpeas. Cook, stirring periodically, until the sweet potatoes are soft when pierced through with a fork.  Add the peas and cook another 5 minutes. (This is when I started the chapati and spiced broccoli.)

Serve over steamed rice.