Name: Thai Rice Curry with Herbed Chicken (_Khao Mok Gai_)
Yield: Makes 4 servings
Ingredients: 300 ml (10 fl oz/ 1 1/4 cup) rice vinegar; 260 g (9 oz) honey; 360 g (12 oz) cucumber, peeled, cored and finely chopped; 4 tbsp finely chopped long red chiles; 3 tbsp chopped coriander; 60 ml (2 1/4 fl oz / 1/4 cup) coconut milk; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1 tbsp finely chopped fresh ginger; 4 chicken breasts, skinned and boned; 1 tbsp curry powder; 1/4 tsp turmeric powder; 300 g (10 1/2 oz) brown jasmine rice; 3 tbsp soy sauce; 1 tbsp miso paste; 4 cardamom pods; 1 bay leaf; 1 cinnamon stick

Thai Rice Curry with Herbed Chicken (<em>Khao Mok Gai</em>)Jög Sundermann

Cinnamon sticks are made from long pieces of bark from various laurel trees that are rolled, pressed and dried. The type of cinnamon used in Thailand is from the Cassia tree. Cinnamon has a sweet, woody fragrance in both ground and stick forms. Rich in therapeutic essential oils, cinnamon warms the body and enhances digestion. It boosts metabolism and is thus useful for weight loss. It is also good for diabetes as it stimulates insulin production.

Recipe notes

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