In a large frying pan or wok, heat oil and add curry, chili flakes and cinnamon. Stir to warm up spices, about 1 minute. Add veggies and stir fry over medium heat for about 10 minutes or until they begin to soften. Add chicken and continue to stir fry for another 5 minutes or until chicken takes on the taste and color of the spices. Pour in coconut milk; fold in crème fraîche; taste and add water or more spices, if desired. Add mango and let mixture simmer for another 10 minutes. Season with salt and pepper to taste. Serve in a soup bowl or pair with White Jasmine Rice.