Ingredients
Meatballs
Indian Curry Sauce
Rice
MASTERS ONLY: Cilantro Coconut Chutney
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- Place ground turkey, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls.
- Heat a large skillet with olive oil. Begin searing the meatballs, until most sides are nicely browned, about 10 minutes. Set it aside.
- At the same time, you could start the sauce (or wait and use the same pan).
- Heat oil in a skillet over medium heat. Add shallot and cook for 3-4 minutes. Add garlic and ginger and cook for two more minutes. Add all the spices and then the tomato and its juices. Cook for 1 minute. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt, and cayenne. Taste and adjust salt and heat.
- Add the meatballs to the sauce, coating well. Simmer gently until the meatballs are cooked through.
- Heat oil in a pot and add the all the spices. Once fragrant add rice.
- Toast the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice and prevents it from sticking and becoming gluggy.
- Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately six minutes, till all the water has evaporated and the rice is cooked through.
- Turn off the flame and let the rice rest for 5 more minutes. Top with chopped cilantro and serve hot.
- To a blender add all the ingredients.
- Blend to a smooth consistency. Transfer chutney to a bowl.