Heat the oil in a saucepan and add the onion, garlic, ginger, turmeric, coriander, cumin and cinnamon stick. Cook for 6 minutes, stirring every now and then, until the onion is softened. Add the chicken pieces, turn up the heat, and stir-fry for 2 minutes.
Stir the rice into the mixture along with the raisins and butternut squash. Pour in the stock and stir well. Bring to the boil and simmer for 8-10 minutes until the rice is cooked and has absorbed all the liquid.
Remove from the heat and fluff up the rice with a fork, then gently stir in the coriander, mango chutney and flaked almonds.