Add onions to oil and, stirring occasionally, until soft and slightly brown. Add gingerroot, garlic, bay leaves and chile and cook 3 minutes. Add coconut milk, chicken, potatoes, tomatoes, dry spice blend and salt. Reduce heat to medium. Cover and simmer 25 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest part is cut (180°F). Remove and discard bay leaves.