Make the paste by adding 2 garlic cloves, ginger, coriander, chilli in a blender with a splash of water - blitz to a smooth paste.
In a big pan, heat olive oil, gently cook the onions, cinnamon, bay, and salt for approx 10mins, keep stirring. Add the rest of the garlic, tomato puree, turmeric, ground coriander and fry for a minute.
Add the chicken, fry for 7 mins, turn the heat down, cover and cook for 20mins. Finally, add the coriander paste with some water. Cook for a further 10 mins. Stir from time to time throughout the cooking to make sure it's not sticking to the bottom. Check the chicken is cooked, taste and serve
Serve with lemon wedges, rice and perhaps a veggie side. I served with a butter bean curry from