Start off by making the chapatis. In a medium saucepan, add 450 ml of water along with 2 tablespoons of the grapeseed oil and a pinch of salt. Just as the water starts to come to the boil, remove from the heat and add the flour. Stir until the flour is completely incorporated and then cover the saucepan with a tea towel. Leave the dough to cool down.
In a mini blender, add the ginger, turmeric and garlic cloves with 50ml water and blitz until you have a paste, trying to get it as smooth as possible. Set aside.
Heat the remaining oil in a large pan over a medium heat. Add the cardamom, chillies, cinnamon sticks, cloves, star anise and cumin seeds. Cook for 3 minutes until the chillies are blistered and the spices aromatic. Add the onions and give it all a good stir so the onions are coated in the oil. Continue to cook on a low heat until the onions are cooked down, golden and caramalised, stirring occasionally so they don’t burn. This will take about 15 minutes.
Add the ground spices and cook for one minute. Add the onion, ginger and turmeric paste and cook for one minute more. Add the tamarind paste, sugar and chicken stock, stir and leave to simmer, uncovered, for 15 minutes. Season to taste and then add the chicken to the pan. Cover with a lid, cooking on low for 10 minutes.
While the curry simmers and you cook the chicken, go back to the chapati dough. Transfer the dough to a large bowl. Knead the dough with your hands for about a minute until it really holds together. Heat a large frying pan (cast iron would be ideal but any will do) over a medium heat. While it heats, split the dough into eight pieces. Take one piece and knead into a ball and then flatten slightly with your palm.
Dust your kitchen side with rice flour and roll out the dough into a rough circle with a 0.3cm thickness. Once the pan is nice and hot, add the rolled out dough and cook for 2 minutes on one side. Flip over and cook for an additional 2 minutes until the surface of the dough starts to bubble. Now move the pan from the heat and using tongs, place the chapati directly onto the flame. Cook for 5 seconds on each side until it just starts to blister and get dark spots, then immediately transfer to some foil and wrap up. This will keep it warm and make them soft. Repeat with the remaining dough.
Once all the chapatis have been cooked, reduce the heat and add the coconut flakes to the pan. Cook for about 30 seconds, stirring continuously, until they start to brown. Immediately remove from the heat and transfer to a small plate. Once the chicken is cooked through and tender, remove from the heat and remove the lid. Stir in the lime juice. Sprinkle over the toasted coconut, coriander and drizzle over the coconut cream. Serve with the rice flour chapatis, cooked rice and lime wedges (optional).