Serves 4
1. Heat the oil in a large saucepan or casserole, over a medium heat. Add the chicken pieces and brown them lightly on all sides, then remove from the pan and set aside.
2. Turn the heat down a little, add the onions and garlic to the pan and cook gently, stirring frequently, until soft and golden. Add the spices and a good pinch of salt, stir well and cook gently for a minute or two.
3. Pour the passata and coconut milk into the pan and mix well, then return the chicken to the pan, along with the bay leaves. Bring everything to a simmer, cover the pan and cook on a low heat for 50 minutes - 1 hour, stirring from time to time to ensure the sauce doesn’t stick. Check the seasoning, and serve with the naan bread and rice.
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