Heat olive oil in a large pan over medium-high heat.

Add chopped onion and sauté for a few minutes until softened.

Add ginger paste, chili paste, minced garlic, curry powder, garam masala, and cinnamon stick to the pan.

Sauté the spice mixture for a few minutes until fragrant, forming a paste.

Add chicken pieces to the pan and sauté until no longer pink on the outside.

Add cubed potatoes, diced tomatoes, curry leaves, bay leaves, and chicken stock to the pan.

Bring the mixture to a boil.

Reduce heat to low, cover, and simmer uncovered for approximately 1 hour, stirring occasionally.

If the curry becomes too thick, add more chicken stock to reach desired consistency.

Continue to simmer until the curry thickens and develops a rich, deep golden color.

Remove bay leaves and cinnamon stick before serving.