Chicken, Lemongrass & Potato Curry

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3 medium or 2 hefty stalks lemongrass, tough butt end, outer layers and fibrous tops removed

1 inch piece fresh ginger, peeled and coarsely chopped

1 yellow onion, peeled and coarsely chopped

2 tablespoons canola or other neutral oil

2 tablespoons Madras curry powder

1/2 teaspoon dried red chile flakes

1 can (13 1/2 ounces) coconut milk

1 1/2 teaspoons kosher or sea salt

1/2 teaspoon freshly ground black pepper

2 1/2 pounds bone-in chicken thighs, skinned

1 1/2 pounds white or red boiling potatoes, peeled and cut in 1-inch chunks

-- Handful of Asian basil leaves

1 lime, in wedges

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