The plan was to make a curry with cubes of chicken, sweet potato and butternut squash in a spicy sauce. I started off by making the sauce:

Dice one sweet potato and a similar weight of butternut squash and simmer in a little water for about 5 minutes. Drain and reserve the water.

Chop and fry 1 yellow pepper, half a courgette, 2 cloves of garlic and a chilli pepper until the vegetables have softened. Add 1 teaspoon of curry powder and ½ teaspoon each of powdered ginger and turmeric. Add a few tablespoons of the reserved water from before and a cup of passata then simmer for a few minutes before liquidizing.

Dice and fry 2 chicken breasts then add the squash and sweet potato. Add the vegetable sauce, stir to coat, then simmer for a few minutes. Serve with rice.

The sweet potato had broken down almost to mash, which thickened the sauce much more than I expected. The end result was very nice though. The vegetable sauce was originally a bit too fierce but the thickened sauce had actually absorbed a lot of the spiciness and improved the flavour.