Heat the sunflower oil in a casserole dish over a moderate heat until hot. Season the pieces of chicken, then sear well until golden brown in colour all over. Remove the chicken from the dish once seared and add the pieces of aubergine and reduce the heat a little. Sprinkle over the ground spices and add a little salt.
Stir well, then add the coconut milk and the bay leaf. Bring to the boil, whisking as you do, then add the chicken back to the dish. Reduce to a simmer and cook gently for 30-35 minutes until the chicken is cooked through with no pink showing and the sauce has reduced by at least half. Adjust the seasoning with salt if necessary.
Stir through the pink peppercorns before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.