Cinnamon Curry Rice

15 minutes Servings: 0.0 No ratings yet


2 tablespoons frying oil
4 tablespoons butter
4 cups stock or 4 cups water ( 1 litre)
2 tablespoons flour
salt and pepper
15 g cinnamon
2 tablespoons curry powder
310 g rice
3 cloves garlic, minced
250 g lean pork, cut into bite-size pieces ( 8 oz)
2 onions, sliced into crescents
1 carrots, cubed small
2 potatoes, cubed small
1 large apples, minced


  1. Bring cinnamon to boil in 2 cups water, simmer covered until reduced to 1 cup; strain, discard pulp, reserve broth.
  2. Cook enough rice for 5 persons.
  3. Heat butter in a wok, add flour and stir well to mix and thicken; then add curry powder and stir well to mix; then add a little stock or water and mix well; return to boil, add carrot, potatoes, and apple, cover, simmer on low heat.
  4. In a separate wok or pan, stir-fry sliced pork quickly in a little oil along with garlic.
  5. Remove and reserve. When carrots and potatoes are almost done, add cinnamon broth, pork and onions to the pot, return to boil, simmer for a few minutes, then serve over rice.