“Meat”
2 cups water chestnuts
1 tablespoon vegetable oil
1 tablespoon coconut aminos
1 tablespoon turmeric
1 tablespoon ground coriander
1 teaspoon chicken masala
1 teaspoon garam masala
1 teaspoon cumin
6 peppercorns
Pinch salt
Pinch pepper
Sauce
4 tomatoes
1 small onion
2 garlic cloves
3 tablespoons sliced almonds
1 tablespoon freshly grated ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cumin seeds
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
Pinch salt
Rehydration
2 cups coconut milk or 1/2 cup coconut cream mixed with 1 1/2 cups water
- Mix “Meat” ingredients.
- In a food processor or high speed blender, purée tomatoes.
- Chop onions and garlic and mix with the tomatoes and the rest of the Sauce ingredients
- Dehydrate “Meat” and Sauce separately, on a Teflex sheet, at 42 degrees Celsius (108 degrees Fahrenheit) for 4-5 hours.
- Mix “Meat” and “Sauce” together, and add coconut milk or cream.
- Warm up to 42 degrees Celsius (108 degrees Fahrenheit) and serve warm.
