Heat the oil in a large pan or deep skillet and brown the chicken pieces and cottage ham and set those aside.

Add the onion, turmeric, mustard seed and lime leaves to the pan, and cook for a minute until it becomes fragrant.

Add the meats back to the pan, reduce heat, cover and simmer on low for thirty minutes.

Place the potatoes, pineapple and bok choy into the pan, cover again, and cook thirty minutes more.

Add the tomato wedges the last five minutes or so, right on top when you are certain the chicken is done.

When finished cooking, place the components onto a platter; cut the breast meat off the chicken and slice nicely if you can.

To serve, select pieces of curry you like and top with the curry sauce from the pan and serve with rice.