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Toast cumin and coriander in a dry skillet for 2 minutes. Set aside. Put oil, chicken, onions, ginger, garlic, turmeric, salt, pepper and tomato in a large saucepan. Bring to a boil, stir well, cover and cook for 15 minutes. Uncover the pan and stir rapidly. Add cloves, cinnamon, cardamom, bay leaves and red pepper. Stir well, then add potatoes, peas and water. Stir rapidly, cover, and simmer for 20 minutes. Sprinkle with toasted cumin and coriander and serve with rice.
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