Heat the oil in a large deep saute pan and saute the chicken pieces for a minute or so, without colouring. Remove from the pan and set aside.
Reheat the oil remaining in the pan and add the panch phoran, bay leaf, cloves and cinnamon. Saute for 1-2 minutes then add the ginger garlic paste and cook, stirring, for 2-3 minutes until it loses its raw taste.
Stir in the ground spices and the tomatoes and saute for 2 minutes. Add the chicken and salt and cook on a low heat for 2 minutes.
Add 400 ml water, bring to a simmer and add the potatoes and cauliflower. Cook for about 20 minutes until the chicken and potatoes are cooked.
Serve sprinkled with the garam masala and chopped coriander, with rice to accompany.