Name: Thai coconut crumbed chicken traybake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 butternut squash peeled, deseeded and cubed; 1 large aubergine cubed; 1 tbsp rapeseed oil; 3 tbsp desiccated coconut; 4 tbsp fresh breadcrumb; 4 skinless chicken breasts; 1 egg beaten; 300g cherry tomato; 2 tbsp Thai red curry paste; handful coriander leaves, roughly chopped; lime wedges, to serve

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Thai coconut crumbed chicken traybake

Thai coconut crumbed chicken traybake

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.5 out of 5.31 ratingsRate

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

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 butternut squash

peeled, deseeded and cubed
1 large aubergine

cubed
1 tbsp rapeseed oil
3 tbsp desiccated coconut
4 tbsp fresh breadcrumb
4 skinless chicken breasts
1 egg

beaten
300g cherry tomato
2 tbsp Thai red curry paste
handful coriander

leaves, roughly chopped
lime

wedges, to serve

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Nutrition: per serving

kcal414

low
fat15g
saturates7g
carbs32g
sugars14g
fibre8g
protein38g
salt0.9g

low

Method

step 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.
step 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.
step 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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A star rating of 4.5 out of 5.31 ratings

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