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Thai coconut crumbed chicken traybake

Thai coconut crumbed chicken traybake

A star rating of 4.6 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
low inkcal414
low insalt0.9g


  • 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


  • 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

Goes well with


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A star rating of 4.6 out of 5.26 ratings

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