I love lentils! I let the lentils cook down in this curry so they thicken the sauce.
Season the chicken with salt and pepper and 1 tsp curry powder. Heat vegetable oil in a Dutch oven over medium high heat. Add chicken to Dutch oven and sauté until golden brown, about 3 to 4 minutes.
Add onion, garlic, ginger, chile, remaining 2 tsp. curry powder, cumin, ground coriander and bay leaves. Sauté until vegetables are soft, about 3 minutes.
Add lentils and sauté for 1 to 2 minutes. Add mango, stock and coconut milk.
Cover and let simmer until the lentils are soft and creates a thickened sauce, about 35 to 40 minutes. Stir in chopped fresh coriander and green onions. Serve with basmati rice if desired.