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Curry rice with Chinese cinnamon

Brown rice with vegetable curry on a cinnamon bark broth.

Traditional use

Time
Preparation 30 min, cooking 50 min
Makes
6 people
Cinnamon

Chinese cinnamon bark (rou gui) is regarded as warming for the yang energy, for cold hands and feet and for recovery after illness or fatigue. Curry strengthens that warming effect.

Ingredients

  • 300 g brown rice
  • 500 ml water
  • 15 g cinnamon bark (rou gui), broken and rinsed
  • 3 tbsp butter
  • 2 tbsp flour
  • 2 tbsp curry powder
  • 3 cloves garlic, finely chopped
  • 375 ml chicken stock or water
  • 1 carrot, diced
  • 2 onions, sliced
  • 2 potatoes, diced
  • 1 green apple, diced
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

Step by step

  1. Wash the rice until the water runs clear and cook it.
  2. Bring the water to the boil and steep the cinnamon uncovered for about 20 minutes until the liquid has halved; strain.
  3. Melt the butter in a wok, stir in the flour to a thick paste and then the curry and garlic.
  4. Pour in the stock, bring to the boil, add the vegetables and apple and simmer covered for 20 minutes.
  5. Add the cinnamon broth, cook for another 5 minutes and season.
  6. Spoon the curry over the rice.

Tips

  • For more nutritional value: fry 250 g diced chicken separately and add it with the cinnamon broth.
  • Garnish with coriander or parsley.

Registry

Herbs in this recipe

Read more about effects and safety on each herb’s page.

  • Caution

    Asia · Food · № 38

    Cinnamon

    Cinnamomum verum

    A spice made from inner bark. Research on health effects is preliminary; cinnamon is not a treatment.

    Ayurveda+8Folklore

Cultures and traditions

Where the herbs come from

The herbs in this recipe also appear in these traditions.