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Heat the pan: Place a high-sided, non-stick frying pan over a medium-high heat.
Grate the squash: Meanwhile, use the large side of a box grater to coarsely grate the squash.
Start the base: Add a drizzle of oil to the pan, then add the grated squash. Season with salt, then stir in the garam masala.
Grate in the onion: As the squash cooks, peel and grate the onion and add it to the pan. Stir well and allow to cook for 1 to 2 minutes.
Chilli and ginger: Roughly chop the chilli and add to the pan, then grate in the ginger and allow to cook for 1 to 2 minutes.
Make a well: Make a well in the middle of the pan and drizzle in a little oil. Add the diced chicken, season with salt and toss to combine. Cook for 1 to 2 minutes, then add the peas and cook for a further minute.
Build the sauce: Add the tomatoes, coconut milk and stock, stir well, then bring to the boil and allow to simmer for 4 to 5 minutes, until the chicken is cooked.
Wilt and serve: Stir in the spinach and cook until it has wilted. Remove the pan from the heat and serve with rice and roti.