Cinnamon Curry Rice

• 4 sticks cinnamon or Chinese cinnamon bark, about 1/2 ounce
• 2 cups water
• 3 tablespoons corn or safflower oil
• 2 tablespoons curry powder
• 1 medium onion, diced, about 1 3/4 cups
• 1 1/2 tablespoons flour
• 4 cups canned or homemade chicken broth
• 3 carrots, diced, about 1 1/2 cups
• 1 large apple, peeled, cored, and diced, about 1 cup
• 2 medium potatoes, diced, about 2 cups
• 1 1/2 tablespoons minced garlic
• 1/2 pound boneless center-cut pork loin, trimmed of fat and diced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 servings cooked white rice

1. In a saucepan, bring the cinnamon and water to a boil.
2. Simmer, partly covered, until the liquid is reduced to 1 cup, about 30 minutes.
3. Strain the cinnamon, and reserve the liquid.
4. In a heavy casserole or Dutch oven, heat 2 tablespoons of oil until hot, add the curry powder and the onion, and cook over medium heat for about 1 minute.
5. Add the flour, and cook for another minute, stirring constantly.
6. Add the chicken broth, heat until boiling, and add the carrot, apple and potatoes.
7. Partly cover, and simmer over low heat for 30 minutes.
8. Heat a wok or a saute pan, add the remaining oil, and heat until hot.
9. Add the garlic and pork, and cook over high heat, stirring until pork changes color.
10. Remove garlic and pork with a slotted spoon.
11. When the vegetables are tender, add the pork and cinnamon liquid.
12. Turn up the heat, and cook for 20 minutes.
13. Add salt and pepper, and serve over hot rice.

cinnamon, water, corn, curry powder, onion, flour, chicken broth, carrots, apple, potatoes, garlic, center, salt, freshly ground black pepper, white rice

Taken from cooking.nytimes.com/recipes/10775 (may not work)