Another find from my favourite paper, Weekly Times.
I used chicken breast's as the family do not like chicken thigh.
This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.
Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
Cook, stirring frequently, until fragrant, 5-7 minutes.
Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
Add the remaining coconut milk; cook for 2 minutes.
Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.