In a fry pan on medium high heat add Oil, allow to get hot. Add in Chicken, careful not to over crowd. Sauté for 4 minutes, flip, then saute 4 minutes more. Set Chicken aside. Reduce heat to medium, deglaze pan with Wine, allow Wine to mostly reduce, reserve Juices.

In a wok on medium heat add Oil, allow to get hot. Add Bay Leaves, Cloves, and Cinnamon, sauté for 15 seconds.

Add in Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 minutes, (until softened). Add Coconut Cream, break up, saute until liquefied, and bubbling.

Add Ginger, and Garlic, saute for 25 seconds, (until fragrant).

Add Tomatoes and season with salt to taste. Bring to a boil, simmer uncovered, Tomatoes for 45 minutes, (until they have reduced down).

Then mix in Chicken, ensuring to completely coat in the Tomato base. Cook Chicken for 10 minutes, (until completely cooked through).

Stir in Coconut Milk. Bring to a simmer, simmer for 5 minutes.

Turn off heat, add in Limes, and julienned Ginger.

Serve.