To prepare the chicken:

1. Cut the chicken season with salt.
2. Fry the chicken pieces until browned in a little oil (about 2 minutes)

To prepare the curry:

1. Lime and curry leaves are not everywhere fresh available, if you have them remove the center stalk from the lime and remove the curry leaves from the stalk they grow on. If you don’t have them, use the dried version.
2. Remove the woody leaves from the lemon grass, remove the base and slice the white part, discard the top green part. If your knife doesn’t go through the leaves anymore you have reached the end. If you don’t have fresh lemon grass, use a powder version.

3. Place all curry ingredients except for the coconut milk and potato in an up-right blender, add a little water so the blades pick-up the solids and blend into a paste.
4. Heat the oil in a stockpot to medium heat. Add the paste and cinnamon stick, fry until fragrant, 3 to 4 minutes. Add the chicken pieces and potato, cover with water and bring to a boil.
5. Lower the heat, add the coconut milk, cover the pan and simmer for about 20 minutes.
6. When the potato is cooked so is your chicken

1. Transfer the chicken curry to a deep serving dish and serve slightly warmer than room temperature with hot steamed rice.