I found this yummy recipe here. The meal was simple to pull together, had rich flavor, and went over well with everyone at my table.
1 medium to large butternut squash, peeled and chopped into smallish cubes
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon cayenne pepper (I only used a pinch for the kids' sake)
1/2 teaspoon turmeric
6 cloves garlic, crushed
a decent piece of fresh ginger (about 2 thumbs’ widths), peeled and chopped finely
about 800 grams to a kilo chicken thighs or breast, chopped into small pieces
14 ounces coconut milk
3 tablespoons peanut butter
3 tablespoons Thai red curry paste
1 tablespoon honey
2x 14 ounce cans chopped tomatoes (I only used one can)
fresh cilantro, crushed peanuts & natural yoghurt
rice & poppadum
Toss the butternut squash in a large bowl with the chili powder, curry powder, cayenne pepper and turmeric, and set aside.
Heat up a big drizzle of oil in a heavy skillet, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey.
Add the butternut squash with spices and the tomatoes, and simmer, partially covered, for about 30 to 40 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry before serving.
Serve over rice, garnished with the coriander and peanuts, and with the yoghurt and poppadums on the side.