Curry Turkey legs over coconut rice with cabbage & curry potatoes скачать в хорошем качестве

Curry Turkey legs over coconut rice with cabbage & curry potatoes

Aprons available at KhariBarbieBeauty.com search “aprons” Ingredients: Brine: 1 cup salt 1 cup honey (or sugar) Juice of 1 lemon Half cup amino acid soy sauce Water Turkey: Turkey legs White Onion Garlic Ginger Root (minced) Rosemary Thyme Potatoes Olive oil or avocado oil Turkey Seasonings: Curry power Ginger powder Allspice Cumin Onion powder Garlic powder Chicken bouillon powder Tomato bouillon powder Turmeric (optional) Rice: 2 cans coconut milk 2 cans coconut cream Rosemary Chicken bouillon powder 2 cans white Indian basmati rice Cabbage: Purple cabbage Green cabbage Carrots (Julienned) Leeks Red, yellow & orange sweet peppers Garlic (minced) Olive oil, avocado oil or sesame oil Cabbage Seasoning: Onion powder Garlic powder Chicken bouillon powder Instructions: Turkey: Combine all the brine ingredients and Dissolve in 4 cups of water boiling water. Once the ingredients are all dissolved, turn the fire off an ad cold water to fill the pot. place your turkey, legs in your COOLED brine. Placed in a plastic container with a lid and refrigerate overnight or for a minimum of two hours. Remove your turkey from your brine, rinse and pat dry. Season your turkey with all of the seasonings listed above. Heat oil in your cast-iron skillet. Add in sprigs of rosemary and thyme then add add your turkey legs, minced ginger and garlic. Brown turkey for 8-12 minutes. Flip and add onion slices. Brown for 6-12 minutes. Transfer turkey to a hot crockpot or a large pan. Season your chopped potatoes with the same seasonings you used for your turkey and pan fry potatoes in the same cast iron skillet you cook the Turkey in. Cook potatoes for about 10 minutes constantly flipping to avoid burning. Add your potatoes, 2 small rough copped onions, rosemary, and thyme to your turkey. Re-season as desired. Add one can of coconut curry milk. Fill your skillet and your empty coconut curry can with water to get all of the pan drippings and curry out. Pour the flavored water over your turkey and potatoes, making sure everything is submerged. Cover and cook. If cooking in the crockpot, cook on high for 4 to 6 hours. If cooking in the oven cook on 400-425 for 2 1/2 to 3 hours. Cabbage: Heat up a wok with your oil of choice once the oil is nice and hot. Add in your leeks. Sauté for 3 - 5 minutes then add in your julienned carrots sauté for another 3 - 5 minutes before adding in your tri-colored peppers and minced garlic. Add all of the seasonings listed above to taste. Sauté this mixture for another 3-5 minutes then add in your cabbage. Re-season the cabbage and sauté. Use tongs to mix often add more oil as needed. Rice: Heat coconut milk, and cream to a gentle boil. Add chicken bullion to taste, and one or two sprigs of rosemary. Add in your rice, stir and top it up. Turn the fire down as low as you can get it for 10 minutes. Then turn the fire completely off for 20 minutes. Do not on top the rice during this process. (Pro tip: Do all your cabbage prep and Cook your rice and cabbage while your turkey is cooking so everything is ready at the same time) Plate and enjoy!