Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste
Prep:15 mins
Serves 4
1 butternut squash, peeled, deseeded and cubed1 large aubergine, cubed1 tbsp rapeseed oil3 tbsp desiccated coconut4 tbsp fresh breadcrumb4 skinless chicken breasts1 egg, beaten300g cherry tomato2 tbsp Thai red curry pastehandful coriander leaves, roughly choppedlime wedges, to serve
STEP 1Heat 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 2On 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 3Toss 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.
