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Scrub 600g of butternut squash (deseed, if necessary) and peel 2 onions, then chop into rough 1cm chunks. Pick the leaves from 1 bunch of fresh coriander (30g), and finely chop the stalks.
Drizzle 1 tablespoon of vegetable oil into a large casserole pan, add the squash, onions and coriander stalks, then cook for 15 minutes, stirring regularly.
Stir in 2 heaped tablespoons of korma paste and cook for a further 5 minutes, or until the veg has started to soften.
Slice 2 chicken breasts into 3cm chunks and add to the pan with 50g of ground almonds, stirring well to coat.
Tip in 500ml of chicken stock and 1 x 400g tin of chickpeas (juices and all), then cook for 8 minutes, or until the chicken is cooked through and the sauce has thickened, stirring regularly.
Stir most of the reserved coriander leaves through the sauce with 1 teaspoon of mango chutney, then season to taste with sea salt and black pepper.
Ripple 2 tablespoons of natural yoghurt through the sauce and scatter over the reserved coriander leaves, then serve fluffy rice or naan bread, and extra mango chutney.