Cook the onions in a large pot over medium high heat with some oil until translucent.
Add the garam masala, chili powder, turmeric, paprika, sugar, salt, and pepper.
Stir in the garlic, tomato paste, and cook until fragrant.
Add the chicken, potatoes, tomato puree, coconut milk, 1/4 cup water, bay leaves, and reduce the heat to medium.
Season with salt and pepper to taste, cover and cook for 15 minutes.
In a small bowl, combine the corn starch and 1 tsp water.
Add the cornstarch mixture and mix until well incorporated.
Cook for an additional 2-3 minutes.
Stir in the peas, cilantro, and lime juice.
Serve over white long grain rice and enjoy!