Grind the ginger and garlic to make a paste. Put the chicken pieces in a pan. Add ginger-garlic paste to the chicken pieces. Then add the chopped onions, tomatoes, red chili powder, turmeric powder and salt & mix well. Add a cup of water and boil until the chicken is tender. Heat oil in a pan and add the cinnamon & bay leaves and fry for few seconds. Then add the boiled chicken with the masala. Pour the coconut milk and 1/2 cup of water and cooked for 15-20 minutes or until the raw smell of the coconut vanishes. Garnish with chopped coriander leaves. Serve hot with plain rice or puris, chappathis or idlis or dosas.