Clean the chicken. Marinate with 1 tsp salt and lemon juice. Let stand for 15 minutes.
With food processor or pestle and mortar, grind spice paste ingredients until quite smooth.
In a non stick pan sear the chicken with 1 tbsp oil over high heat for 5 minutes per side until the color is golden brown. Set aside.
In a same pan sauté spice paste with 1 tbsp oil over medium heat for 2-3 minutes until fragrant.
Add the chicken, lemongrass, brown sugar, tomato, and water. Season with salt and pepper to taste. Cook and stir occasionally for 5-10 minutes until all of the water almost evaporated.
Remove from pan and garnish with lime leaves.
You can reduce or increase the amount of red chilli or discard the seeds. Adjust it to your taste