In a shallow bowl mix together the flour, salt and pepper.
LIGHTLY coat the chicken legs and thighs in the flour (shake off any excess flour, the chicken should only be very lightly coated!) brown in hot oil on both sides (about 8 minutes per side) transfer to a casserole dish.
Add in onion and garlic; saute until tender (about 5 minutes).
Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter; stir for 1 minute.
Add in coconut milk; stir to blend and simmer for 2 minutes.
Pour the sauce over the chicken in the casserole.
Cover with foil and cook for 25 minutes.
Uncover and continue cooking for about 30 minutes or until the chicken is cooked through and tender.