Mild chicken, chickpea & squash curry

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.