In a large mixing bowl, combine the ketchup, sugar, paprika, chili powder, salt, sesame seeds, poppy seeds, ground cumin, ground coriander, and curry powder; stir in the shredded dried coconut.
Add the water and stir to loosen the marinade, then add the chicken pieces and toss until fully coated; set aside to marinate briefly while you heat the pan.
Heat the ghee or oil in a large skillet over medium-high heat until hot.
Add the nigella and fenugreek seeds to the hot oil and fry about 1 minute until fragrant.
Add the minced garlic and ginger and cook 1 minute more, stirring to prevent burning.
Add the marinated chicken and the bay leaf to the skillet, bring to a gentle simmer, reduce heat to medium, cover, and cook for 25 minutes, stirring occasionally.
Stir in the cherry tomatoes and chopped cilantro and simmer uncovered for about 3 minutes, until tomatoes are tender but still slightly firm.
Taste and adjust salt if needed, remove the bay leaf, garnish with additional chopped cilantro, and serve with rice or naan.
