Cinnamon Curry Rice

14 ingredients
6 steps

Ingredients

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

Directions

  1. 1
    Bring cinnamon to boil in 2 cups water, simmer covered until reduced to 1 cup; strain, discard pulp, reserve broth.
  2. 2
    Cook enough rice for 5 persons.
  3. 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. 4
    In a separate wok or pan, stir-fry sliced pork quickly in a little oil along with garlic.
  5. 5
    Remove and reserve.
  6. 6
    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.

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