1. Bring a pot of lightly salted water to the boil, add basmati rice and cook till tender, approximately 20 minutes. Strain and wash in cold water and set aside. 2. Dice chicken into pieces. In a pan heat a little olive oil add chicken and cook till just under done. 3. Add chicken stock powder to 1 cup of warm water and add to pan. Reduce by half. Add wine and simmer for 1 minute. 4. Add coconut cream and simmer 1 minute. 5. Add sliced bananas and desiccated coconut. 6. Reheat rice and arrange onto serving plates. 7. Finally just before serving add shredded basil to chicken and season with salt and pepper to taste. Divide between plates and serve. TIP- The rice can be placed into small moulds once reheated and turned onto plates to dress up meal for special occasions.