Method

Preheat the oven to 200°C. Toss the butternut cubes in the olive oil and season to taste. Arrange on a baking tray and roast for 20 minutes, while you make the curry. Gently fry the onion and canola oil in a large, deep pan over low heat for 5 minutes, until softened. Add the curry paste and fry for 30 seconds, then add the coconut milk and chicken stock.

Stir the curry to combine, turn up the heat slightly and bring it to a gentle simmer for 10 minutes. Once the curry has slightly reduced and thickened, add the marrows and simmer for a further 5 minutes. The butternut should be sweet and roasted now. Add it to the curry, along with the shredded chicken and the noodles and heat through gently for 5 more minutes.

Serve hot with purple sprouts, fresh coriander and chopped chilli.

Recipe courtesy City Press iMagazine.