Grate 200 g of butter squash. Then, get your pan nice and hot, add some olive oil. Spread your butter squash throughout the pan. Then, add a touch of salt and 1½ teaspoon of curry powder.
Take one red onion and grate it and add to your butter squash. Slice 1 red chili and add to the pan. Use a microplane to grate 10 g of ginger and also add it to the pan. Mix all the ingredients. Add 1 tablespoon of olive oil.
Then, add 200 g of diced chicken breasts into the pan. Add a pinch of salt and 100 g of frozen peas. Next, add 100 g of chopped tomatoes and 100 ml of coconut milk. Then, add 50 ml of chicken stock. Cook this mixture for 10 minutes. Then, add a handful of baby spinach. Cook for more 3 minutes.
Serve your curry with flatbreads and with boiled rice.