Thai coconut crumbed chicken traybake

Thai coconut crumbed chicken traybake

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
414
protein
38g
carbs
32g
fat
15g
saturates
7g
fibre
8g
sugar
14g
salt
0.9g

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

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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.

Recipe from Good Food magazine, November 2012

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Comments

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jane_ashe's picture
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Delicious. I did not have any desiccated coconut, so I dipped the chicken in coconut milk instead of the egg, which worked well. Also used courgettes instead of squash because of a glut. I turned the chicken breasts over half way through their cooking time to crisp up the other side. Perfect. Will do again.

marychef's picture
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We all enjoyed this. I served it with bulger wheat and quinoa. The cooking time for the squash was spot on.

dean_tanya's picture
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This was a bit of a weird one. It was a wonderfully simple recipe, and I love how stuffed it is with veggies. The cherry tomatoes had a delicious "pop" of flavour in mouth, and the chicken came out light and crispy.
However, I found the undiluted red Thai curry paste to be a bit strange and slightly distasteful. I would almost have preferred the vegetables without it. Also, this is listed as suitable for freezing, but it most certainly is not. I reheated leftovers the next day, and the chicken that had been light, crispy, and flavourful was now soggy, plain, and kinda nasty.

jodiekidd's picture
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Lovely, I made soup with the left over vegetables as well..

Frantic Flapjack's picture
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I cooked the chicken on a separate baking tray to the veg as I thought the chicken may get soggy sitting on the veg and also due to the timing issues mentioned above, I thought it may get ruined if one was cooked before the other. I substituted a courgette for the aubergine and threw in some leftover mushrooms which were delicious by the way. A really good and very colourful dinner.

carolinejstewart's picture
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I tried this last night and it was awesome. I actually had to cook it for even longer than the recipe said because our chicken breasts were gigantic and took more than half an hour to cook, and the vegetables weren't mushy or burnt as one of the reviewers suggested it could be. It was super easy, the flavours all worked really well together, and the whole family loved it. Will definitely be cooking again soon.

carolinejstewart's picture
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I tried this last night and it was awesome. I actually had to cook it for even longer than the recipe said because our chicken breasts were gigantic and took more than half an hour to cook, and the vegetables weren't mushy or burnt as one of the reviewers suggested it could be. It was super easy, the flavours all worked really well together, and the whole family loved it. Will definitely be cooking again soon.

cowen84's picture
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Made this when the recipe came out in the magazine. Really tasty, easy to make, I cut the cubes of squash quite large so they don't disintegrate whilst baking, and give my husband all the tomoatoes as I don't like them.
Made this a couple of times since and lovely each time.
Check out my baking blog
http://bumblebakery.blogspot.co.uk

jburton's picture

This sounds lovely, my only concern is that the squash will be cooked for an hour in total, I have cooked squash chopped as small as in the picture and it only took 30mins, i think all this could be done from step 2. Does sound lovely though and so I will be cooking it, might roast some beetroot cut small as well or instead of the Aubergine as we dont have any but do have plenty of beet. Could even chuck in some new pots to roast in the same pan, simmered for about 5mins before adding to the pan.

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