Chinese Chicken Curry

For the sauce:

• 100g (3.5oz) of onion, chopped
• 150g (5.5oz) of zucchini (courgette), chopped
• 200g (7oz) of butternut squash, chopped
• 1 clove of garlic, crushed
• 1 teaspoon of grated ginger root
• 1.5 tablespoon of curry powder (I used hot or medium, depending on how hot you like it)
• 1 tablespoon of tomato paste
• 1 tablespoon of soy sauce (not dark)
• ¼ teaspoon of Chinese five spice
• 3 cups (720ml) of chicken stock
• spray oil

For the curry:

• 450g (1lb) of chicken breast, diced
• 1 small onion, chopped
• 1 green pepper, chopped
• ⅓ cup (80ml) of frozen peas