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.