Curried Guinea Meatballs with Escarole and Basmati Rice

• 2 tsp curry salt
• 12 oz ground guinea hen
• 2 cup water, divided
• 1 Kosher salt, to taste
• 1 cup basmati rice
• 1 Olive oil, as needed
• 3/4 cup onion, thinly sliced
• 1 small head escarole, torn into bite sized pieces
• 2 cup coconut milk
• 3 tbsp sweet curry spice
• 1 each red pear, diced
• 1 tbsp butter

1. Add curry salt to the ground guinea hen meat and mix thoroughly.
2. Divide into 12 equal portions, and press each portion into a flattened meatball.
3. Place 1 3/4 cups of water into a small saucepan.
4. Bring to a boil, add kosher salt, and stir in rice.
5. Reduce heat to low, and simmer for 15 minutes, or until water is fully absorbed.
6. Cover, and let stand for about ten minutes.
7. While rice is cooking, heat a large saute pan over medium-high heat.
8. Add enough oil to lightly coat the pan.
9. Add the meatballs, and brown well on each side.
10. Transfer meatballs to a plate or rimmed container.
11. Add onions, and cook while stirring for 2 minutes.
12. Add escarole and 1/4 cup of water.
13. Cover and cook for 3-4 minutes.
14. Stir in coconut milk and sweet curry spice, add in meatballs and any juices.
15. Cover and cook for 8-10 minutes.
16. Adjust seasoning as desired.
17. Fluff butter into rice with a fork.
18. Divide rice in two bowls, ladle curried guinea meatballs over rice and top with diced red pear.
19. Enjoy!

curry salt, ground guinea hen, water, kosher salt, basmati rice, olive oil, onion, head, coconut milk, sweet curry spice, red pear, butter

Taken from cookpad.com/us/recipes/369188-curried-guinea-meatballs-with-escarole-and-basmati-rice (may not work)