Lemon and Cilantro Chicken

2 tablespoons olive oil
21/2 pounds boneless, skinless chicken breast-strips
3 tablespoons White Jasmine Tandoori Masala
2 tablespoons garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon salt
1 cup cilantro, chopped

2 tablespoons olive oil
3 whole bay leaves
1 4 inch cinnamon stick
1 cup warm water

Add chicken strips to a bowl, add White Jasmine Tandoori Masala, salt, garlic, ginger, olive oil and chopped cilantro. Mix well. Heat olive oil in a saucepan, add bay leaves and cinnamon stick. Add everything from the bowl, stir for a few minutes on medium heat, add warm water, cover and leave to simmer for about 15 minutes. Serve with basmati rice.