In a large pan heat the coconut oil on a high heat until completely melted. Then add in the seeds and the curry leaves. They should start to pop fairly quickly, turn the heat right down at this point.
Add in the onions and cook for 5 minutes until softened slightly. Add the garlic and chilli and cook for another 5 minutes, making sure it doesn’t burn.
Add in the chicken and the remaining spices, and pan fry for 4 minutes or so, until the chicken starts to turn white. Add in the diced tomatoes and cook for a further 8 minutes.
Add in half the chicken stock and half the coconut milk and once boiling turn the heat to a simmer and cook for a further 20 minutes.
Rinse the rice several times and then place in a small pan with the rest of the chicken stock and the rest of the coconut milk. Bring this to boil then simmer with a lid according to the packet.
Cut off the end of the coconut so it can stand, then place in a hot oven at 180 for 12-15 minutes. This should soften the coconut so it is easier to cut into. You want to cut the top off which is a little above half way down. Do this very carefully and make sure you save the coco-nut water. Serve the rice in the bottom of the coconut and stir through some of the reserved coconut water. Top with the chicken curry. Garnish with coriander and serve with the rest of the coconut water.