Mix the chilli, curry powder, cayenne and turmeric with the butternut squash and set aside.
Gently fry the ginger, garlic (if using) and the chicken in some oil of your choice until the chicken is browned. (If cooking low FODMAP you can use garlic olive oil for flavour.)
Add the coconut milk and peanut butter and bring to the boil then add the curry paste and tinned tomatoes along with half a tin of water (or more if you need it).
Lastly add the spicy butternut squash, bring to the boil and simmer until the squash and chicken are cooked (about 30 mins). I like to pop a lid on to keep the moisture in.
Lastly add the kale and coriander and cook for a few more minutes until wilted and serve with some delicious green veggies or cauliflower rice.