Coconut

Malaysian Chicken curry, Oil- 2tbsp, Onion(sliced)- 1 large, Ginger- 1 inch( minced/ 1tsp paste),

For the chickpeas;, Black chickpeas- 1 cup( soak overnight), Salt-1/2tsp, Water- 3cups, To

Raw white rice(preferably idly rice)-2 cups, Grated coconut- 3/4cup, Cooked rice-1/4 cup, Beaten

For the Coconut crust base:, Nice biscuits(coconut flavoured)- 6 small packs, Dessicated coconut-

For the Coconut cake:, Cake flour- 275 gms (check note below), Baking powder- 2 tsp, Dessicated

Canola oil- 2 tbsp, Mustard seeds- 1tsp, Cumin seeds- 1 tsp, Red chilly powder- 1tsp (more

For the chicken marinate:, Boneless chicken breast(cut into fingers)- 450 gms, Chicken tikka

Granulated sugar- 3/4 cup, Zest of 2 oranges( save a pinch for the glaze), All purpose flour-