Step 1

In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.

Step 2

Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.

Step 3

Pour in coconut milk and chicken stock and bring to a boil.

Step 4

Add squash and reduce heat to simmer for 15 minutes.

Step 5

Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.

Step 6

Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.