Thai coconut crumbed chicken traybake

Thai coconut crumbed chicken traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 4
Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal414
  • fat15g
  • saturates7g
  • carbs32g
  • sugars14g
  • fibre8g
  • protein38g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 butternut squash, peeled, deseeded and cubed
  • 1 large aubergine, cubed
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 tbsp desiccated coconut
  • 4 tbsp fresh breadcrumb
  • 4 skinless chicken breast
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g cherry tomato
  • 2 tbsp Thai red curry paste
  • handful coriander leaves, roughly chopped
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

jane_ashe's picture
5

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
4

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
3

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
5

Lovely, I made soup with the left over vegetables as well..

Frantic Flapjack's picture
4

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
5

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
5

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
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…