1 cup butter
1 (8 ounce) can garbanzo beans, drained with liquid
3 (3 ounce) packets instant coconut cream pudding mix
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons baking soda
1 cup boiling water
1 1/2 cups boneless chicken thighs
1 (6 ounce) can curry leaves
4 lemon slices
Combine butter, garbanzo beans, pudding mix, salt, black pepper, baking soda and boiling water in a small bowl.
Heat a large saucepan over medium heat. Place chicken in saucepan and brown with butter or margarine; remove chicken and, along with the curry leaves, return it to saucepan. Continue cooking over medium heat about 15 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken and cook in broth but keep warm. Stir cooked chicken into saucepan with curry leaves; continue cooking about 5 minutes. Remove chicken and stir in curry and coconut cream pudding; pour over chicken.
Place lemon slice over chicken and heat through. Top with chicken and serve in large bowls along side curry leaves.