Thai coconut crumbed chicken traybake
Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste
- Prep: 15 mins
Cook: 1 hrs
- Serves 4
- Easy
Ingredients
- 1 butternut squash, peeled, deseeded and cubed
- 1 large aubergine, cubed
- 1 tbsp rapeseed oil
- 3 tbsp desiccated coconut
- 4 tbsp fresh breadcrumbs
- 4 skinless chicken breasts
- 1 egg, beaten
- 300g cherry tomatoes
- 2 tbsp Thai red curry paste
- handful coriander leaves, roughly chopped
- lime wedges, to serve
Method
-
Heat oven to 200C/180C fan/gas 6.
In a large, shallow roasting tin, toss the
squash and aubergine in the oil, then
season and spread out in a single layer.
Roast for 30 mins, turning once.
-
On a plate, mix the coconut and
breadcrumbs with some seasoning.
Dip the chicken breasts in the egg, then
press in the crumbs to coat, shaking
off any excess.
-
Toss the tomatoes and curry paste in
with the roasted veg and give everything
a good stir. Nestle the chicken breasts
in the veg and pop back in the oven for
a further 25-30 mins until the chicken
is cooked through, shaking the pan once
or twice. Sprinkle over the coriander and
serve with lime wedges to squeeze over.
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