In a heated saucepan, put oil and the bay leaf, then add in onions and allow the to brown. Add in the ginger garlic paste and let cook for a minute

Add in the chicken and season. Stir and cover. let cook for 10 - 15 minutes or until it starts turning the golden color (like it is burning). Add in the coconut and let them soften

Add in the paprika and mix. Add in the coconut milk and let simmer until it reduces to half

Remove from heat and garnish with the dhania