Heat the coconut oil in a deep frying pan over a high heat, add the chicken and fry for 5 minutes until browned. 

Remove from the pan with a slotted spoon and set aside.

Turn down to medium heat.

Add onions and garlic to the pan and fry for 4-5 minutes until soft.

Tip the peppers and tomato into the pan and fry for 7-8 minutes until softened. 

After 2 minutes add rice to boiling water

Add the spices, fry for a minute.

Stir in the tomato puree and butter. 

Add a splash of water.

Return the chicken to the pan and cook for 2-3 minutes until the sauce has thickened and the chicken is cooked through. 

Remove from the heat, stir through the yoghurt and season with salt and pepper.