Chicken korma

Directions

1. 1
   Whizz the ginger, garlic, coriander and cumin with a little water in a blender to make a paste.
2. 2
   Put the olive oil, bay leaves and spices in a non-stick pan. Cook, stirring, for a few minutes. Add the onion and spicy paste and cook for 5 mins. Stir in the chicken and cook until sealed, add a little water if it gets too dry.
3. 3
   Add tomatoes, plus 150ml (¼ pt) water if the mixture seems too thick. Simmer until the chicken is cooked, about 15 mins. Add the coconut milk and cook for another 5 mins. Remove cinnamon and bay leaves, scatter with coriander and serve with rice.