Coconut Chicken, Coconut Tart And Coconut Daal by Zarnak Sidhwa

Ingredients For Coconut Tart:

• Cinnamon ground  1/2 tsp
• Cardamom pods 4
• Deisccated coconut 175 gm
• Caster sugar  225 gm
• Butter melted  25 gm
• Plain flour for dusting
• Egg Beaten  1

Ingredients For Shortcut Pastry:

• Flour sieved  200 gm
• Cold unsalted butter  100 gm
• Cold water  2 tbsp
• Salt  a pinch
• Egg  1

Method:

1. For the base, mix cold butter with flour and salt till mixture resembles breadcrumbs.
2. Add in egg and cold water gradually and mix to form a dough.
3. Chill dough wrapped in cling for 1 hour at-least and then line pastry in a 9'' quiche or flan tin with a loose bottom base.
4. Chill again, bake blind, using a large sheet of greaseproof paper and some beans to weigh the pastry down, at 180 degree C for 25 minutes, remove beans and paper and brush with a beated egg, bake again for 5 minutes.
5. For the filling, put the cinnamon, cardamom, coconut and sugar into a pan with 150 ml water and cook over a low heat for about 5 minutes stirring frequently to ensure the mixture doesn't stick to pan.
6. Set aside to cool.
7. Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top.
8. Bake for 25 minutes until the pastry is golden and the coconut pale golden.
9. Serve with cream or vanilla ice cream.

Ingredients For Coconut Daal:

• Red masoor dal 250 gm
  
• Coconut milk 400 ml
  
• Curry leaves few
  
• Tomatoes chopped 2
  
• Turmeric 1 tsp
  
• Green chilies 2-3
  
• Black mustard 2 tsp
  
• Onions  1
• Onion sliced 1 

Method:

1. Put the lentils, coconut milk, the chopped onion, tomatoes, chilies and turmeric in a pan with water, season and simmer for 20 minutes, until the lentils are tender.
2. Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves and mustard seeds and sizzle together.
3. Pour over the lentils.
   

Ingredients For Coconut Chicken:

• Oil 2 tbsp
  
• Garlic 2 tbsp
  
• Onions 3/4 cup
  
• Chicken breasts 8

Ingredients For Sauce:

• White vinegar  3/4 cup
  
• Water  2 1/2 cups
  
• Chicken stock cube 1
  
• Garlic 2 cloves
  
• Black pepper  1/2 tsp
  
• Paprika  1/4 tsp
  
• Oregano  1 tsp
• Bay leaf  1 tsp
  
• Soya sauce 1/2 cup
  
• Sugar  1 1/2 tbsp

Ingredients To Serve:

• Coconut milk  1/2 cup
  
• Coriander chopped  1/4 cup

Method:

1. For Chicken: Saute onions and garlic.
2. Add chicken breasts and brown lightly do not allow garlic to brown.
3. To Serve: Pour coconut milk over chicken and allow to simmer an additional 20 minutes.
4. Place on serving dish and ladle over with sauce.
5. Garnish with chopped coriander.