Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream) and bring to a boil, then reduce to low. Cover and cook, stirring occasionally, for 10-15 minutes or until the chicken is tender. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.