Heat most of the olive oil in a casserole dish over a moderate heat until hot then sear the chicken pieces until golden in colour all over. Remove from the dish then add the onion and the rest of the olive oil and reduce the heat. Sweat for a few minutes then add the garlic to the dish, stirring occasionally.
Add the ground spices and some salt, and cook for 1-2 minutes, stirring occasionally. Stir in the tomato purée, then add the chicken stock and coconut milk, whisking until you have a smooth sauce. Return the chicken pieces to the dish and bring to a simmer. Simmer for 30-35 minutes until the chicken is cooked with no pink showing and starting to come away from the bone.
Meanwhile, combine the rice and hot water in a large saucepan with a little salt. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a simmer. Cook for 20 minutes or until tender.
Remove from the heat and leave covered to one side for at least 10 minutes. When ready to serve, fluff the rice with a fork and adjust the seasoning of the coconut chicken. Spoon the rice into serving bowl and top with pieces of the chicken and some sauce.
Garnish with banana leaves if using before serving.
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