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Preheat the oven to 220c/425f/Gas 7.
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1 Remove the coconut flesh from the shell with a potato peeler.
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Cook the rice according to packet instructions, adding a few coconut flakes to the cooking liquid.
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Cook the carrots according to packet instructions.
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2 For the Coriander and Coconut Paste: Blitz the coriander in a processor to chop.
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Add in 1 tbsp extra virgin olive oil and 3 cloves crushed garlic and process again.
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Stir in 2 tbsp coconut flesh and season.
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3 For the Stuffed Chicken: Open out two chicken thighs, spread some coriander and coconut paste over the flesh and roll up.
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4 Heat 1 tbsp vegetable oil in an ovenproof frying pan, add in the chicken and cook quickly to brown all over.
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Transfer the pan to the oven and cook for 8-10 min, till cooked through.
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5 For the Chicken Stir Fry: Remove the skin from the remaining chicken and cut the flesh into cubes.
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6 Heat 1 tbsp vegetable oil in a wok.
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Add in half the minced onion, 1 clove crushed garlic and half the minced pepper and cook for a minute.
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7 Add in the chicken cubes and 1 tbsp coriander and coconut paste, and stir fry till the chicken is browned and cooked through.
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8 Add in the korma sauce and heat through.
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Split two naan breads to make pockets and fill with the chicken.
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9 For the Carrot Stir Fry: Heat a wok and cook the poppy and cumin seeds for a minute.
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Add in the extra virgin olive oil, a crushed garlic clove, carrots and remaining onion.
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Stir fry quickly till tender.
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10 Remove half the carrots and reserve, then add in the minced mint to the remainder and serve on a plate.
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11 For the Carrot Dip: Blitz the remaining carrot mix, butter, cream, a clove crushed garlic, 2 tbsp coriander and minced pepper till almost smooth.
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12 Cut the remaining naan bread into fingers and serve with the dip.
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Drain the rice, add in the remaining coriander and coconut paste and stir in.
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Season.
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13 Spoon half the rice onto another plate, sit the stuffed chicken thighs on top and pour over a little of the curry sauce mix from the wok.
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14 Spoon the remaining rice onto a plate and serve the chicken curry in korma sauce on top.
