Sauté the butternut squash cubes in oil with a good grinding of salt and pepper, the chillies and the garlic and onions. Sprinkle on the curry powder and give a good mix through. Cook a little more until soft and golden.
Add some cream and blitz the mixture into a purée and season well. Keep warm while you get the rest together.
Cook the chicken and serve with the warm purée, a good scattering of coriander, some sliced chillies, the almonds and a drizzle of olive oil.