Begin by mincing your garlic and ginger and slice your bell pepper into small bite size pieces. Dice your squash into bite size pieces as well. On another cutting board, cut the chicken breast into small bite size pieces as well.
Heat up a large pot on the stove eye and add about 1 tbsp of olive oil. Once it’s heated, add the chicken and a big pinch of salt and cook for about 6 minutes or until done. Remove and add in another drizzle of oil as well as the squash. Cook for 7 minutes. Add in the garlic and ginger.
Add in ½ cup of chicken stock, the whole can of coconut milk, the drained can of chickpeas and bell pepper. Mix together.
Add in salt, turmeric powder, curry powder and curry paste. Mix together. Let this simmer for about 10- 15 minutes.
The liquid will reduce a bit but not too much. By simmering, it will thicken slightly. If you want it super thick, let it simmer for longer. I personally like it to be a bit more "saucy" so it coats the rice and I'm able to dip in the naan in it. Once it’s done, taste and adjust the seasoning if needed.
Enjoy with rice and naan. Add cilantro on top if desired! Enjoy!