Chicken curry (Caril de frango)

The first time I made chicken curry was inspired by the Portuguese (read Macanese) way of preparing it, but now every time I cook it, I make it a different way. It's so easy to get it right that all variations taste lovely. Here it goes. I hope the variations are not too confusing.

Ingredients (for five)

• chicken (600/700 grams breast only or a whole free-range chicken cut into prieces)
• 1 cup pink lentils (optional, especially when there is not enough chicken)
• 1 large onion
• 1 cup of frozen leeks
• 2 very full tablespoons of good quality yellow curry powder
• 1 teaspoon cayenne pepper
• 1 bay leaf
• salt
  
• 1 tin coconut milk
  
• olive oil
  
• 1 small white yoghurt (optional, to water down the coconut milk, especially if you are using lentils)
• a bit of fresh coriander leaves

1. Stir-fry the onions in olive oil in a large casserole until soft
2. Add the chicken and keep stirring
3. Add the curry powder, cayenne pepper, salt, bay leaf and mix in well
4. Add the coconut milk (and yoghurt if using)
5. Add the lentils (if using) and leeks
   
6. Cook in low heat for around 40 minutes, adding water if it dries up
   
7. When ready, sprinkle with fresh coriander leaves

Serve with basmati rice.