Poppy Seed Chicken Curry

Heat oil in a large, deep pot over medium heat. Add onions and bay leaves. Saute until pinkish-golden brown. Meanwhile, in a blender, whiz together garlic, chiles, ginger, paprika, and turmeric with a little water until as smooth as possible. Once the onions are cooked, add the masala from the bender. Cook, stirring often, until deepened in color, and oil droplets appear on the surface of the masala Add chicken and honey, coating the meat with the masala. Stirring often. cook about 5 minutes, until the masala sticks to the chicken. Pull tomatoes out of can and squish into the pot, crushing them with your hands. (You should have 4 or 5 tomatoes. Add a splash of the tomato juice into mixture.) Stir, bring to a simmer, semi-cover and cook about 20 minutes, until chicken is tender and gravy has thickened. Turn heat down; add poppy seed-milk mixture and stir gently. Taste for seasoning. Serve over cooked rice.