Heat the olive oil in a frying pan over medium-high heat. Stir in the curry powder, jerk seasoning, chicken stock granules, onions and garlic. Stir and cook for 2 minutes.
Reduce heat to medium, add the chicken and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon spring onions for garnish and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 125ml reserved tomato juice and sugar. Reduce heat to low and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon spring onions for garnish.
Very easy, very tasty, a nice change in flavours compared to the curries of the East. Have to admit I did not use mushrooms(never felt that curry and mushrooms mix), also as usual I had coriander in the fridge, so used it as a garnish. - 15 Mar 2013