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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
  • Serves 4
  • Easy
  • Calories 414
  • Carbohydrates 32
  • Saturated Fat 7
  • Sugar 14
  • Protein 38
  • Fat 15
  • Fibre 8
  • Salt 0.9

Nutrition per serving

  • Calories 414
  • Carbohydrates 32
  • Saturated Fat 7
  • Sugar 14
  • Protein 38
  • Fat 15
  • Fibre 8
  • Salt 0.9

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

  1. 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.

  2. 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.

  3. 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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