Heat large saucepan over medium to low heat, add turmeric, cardamon, cinnamon, coriander, cloves, cumin, paprika and cayanne pepper and gently dry roast for 2 minutes. Take care not to burn. Stir constantly.
add oil and stir into mix. Add onions, garlic and ginger; stir to coat and cook for 3 minutes
Stir in chicken, potatoes, tomatoes, broth, vinegar, tomatoe paste and Bay Leaf. Bring to a boil, reduce heat and simmer while covered until potatoes are tender, about 12 to 14 minutes.
Remove cover and cook 5 more minutes. season to taste with salt and pepper add cayanne if desired.
Divide into four servings and searve with Indian Flat bread.