Add in curry powder, coriander, ground cumin, cayenne pepper, and cinnamon sticks. Leave to cook for 1 minute, while stirring frequently.
Turn the heat to medium and add onion, ginger and garlic. Leave to cook for about 3 minutes, while stirring occasionally.
Turn heat to high, add the chicken pieces and stir making sure all the spices and onions are covering the chicken. Cook for 5 minutes.
Add in the chopped tomatoes and tomato puree. Give the casserole a good stir.
Gently throw in diced potatoes, rutabaga, chicken stock and curry leaves. Allow the casserole to simmer on medium-low heat for about 30 minutes. Stir occasionally until the chicken is cooked through and the vegetables are tender. You can adjust the seasoning with a bit of salt, if needed.
Serve garnished with coriander leaves and basmati rice rice, if preferred. Enjoy!