3-4 Tomatoes, chopped
1 Garlic Clove
1/2 tbsp Coriander Powder
1 tbsp Anchovies Powder
2 tbsp Coconut Oil
Butternut Squash, Cubed
1) Heat the oil in a pan. Saute the onion and garlic until golden brown.
2) Add the chopped tomatoes and fry until mushy. Add the coriander powder and stir.
3) Add the chicken and saute until cooked. Stir in the chicken broth and anchovies powder. Bring to the boil.
4) Rinse the rice, then add to the pan with the butternut squash and stir. Gently simmer for 30 minutes.