Thai Coconut Chicken Traybake

A twist for chicken and a simple supper

Category: Main Dish

Cuisine: Thai

☆☆☆☆

1 review 
Ready in 45 minutes
by Marcola

Ingredients

1 Butternut squash Peeled deseeded and cubed

1 large aubergine cubed

1 tablespoon rapeseed oil or grpoundnut

3 tablespoons desiccated coconut

4 tablespoons white breadcrumbs

4 skinless chicken breasts

1 egg beaten

300 gram cherry tomatoes

2 tablespoons red Thai curry paste

handful coriander leaves chopped

lime wedges to serve


Directions

Heat oven to 200c/180c fan gas 6 In large shallow roasting tin toss the squash and aubergine in the oil season and spread out in a single layer roast for 30 mins turning once. On a plate mix coconut with breadcrumbs and season dip chicken in egg then into breadcrumb mix shake oss any excess. Toss tomatoes and curry paste in with the roasted veg and give a good stir sit chicken on top drizzle with a little olive oil and bake for 25-30 mins till cooked through shake pan once of twice then just before serving sprinkle with the coriander and serve with lime wedges.YUMMY

Reviews

☆☆☆☆

very tasty and easy to make. I am now making it a second time as it fits in well with my busy lifestyle.

teresaleech

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