Heat oil in a large pot or Dutch oven over medium heat.

Add chopped onion and garlic to the pot and sauté for about 1 minute until slightly softened.

Add the chicken chunks to the pot and cook for approximately 3 minutes, browning on all sides.

Incorporate the chili powder, curry powder, paprika, and cumin into the pot.

Stir the spices thoroughly, ensuring the chicken is evenly coated, and cook for another few minutes to bloom the spices.

Add the chopped tomatoes, potatoes, cilantro, bay leaf, coconut milk, and water to the pot.

Stir well to combine all ingredients.

Bring the mixture to a simmer, then reduce heat and cover.

Let the curry cook until the chicken and potatoes are tender, approximately 30-40 minutes.

Season with salt and pepper to taste.

Serve the Malaysian Chicken Curry hot with steamed rice.