Butterfly Chicken Curry

I tried this recipe because it sounded so interesting given the name "butterfly" but no it's not the literal butterfly if that's what you think. Anyway, this is really good. So thanks http://www.taste.com.au for this awesome recipe.
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Butterfly chicken curry

Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.

Ingredients (serves 4)
1/4 cup Maesri massaman curry paste
400g can coconut milk
2 tablespoons fish sauce
2 tablespoons brown sugar
1 garlic clove, crushed
2cm piece fresh ginger, finely grated
1/4 teaspoon ground cinnamon
1/2 cup salt-reduced chicken stock
300g orange sweet potato, peeled, cut into 3cm pieces
500g chicken breast fillets, thickly sliced
1 green onion, thinly sliced
1 tablespoon lime juice
Steamed jasmine rice, to serve

Method

Heat a wok over medium heat. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, fish sauce, sugar, garlic, ginger, cinnamon and stock. Bring to a simmer, stirring occasionally.
Add potato and chicken. Cook, covered, for 15 to 20 minutes or until chicken is cooked through and potato tender. Stir in onion and lime juice. Serve with rice.
Notes
You could use a large saucepan or deep frying pan if you don't have a wok.

Super saver: Use 500g chicken thighs, sliced, instead of breast and save around $2.00 in total.

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