Thailändsk kokospanerad kyckling i ugnsform
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Thailändsk kokospanerad kyckling i ugnsform

Kontrast med brödade kyckling med zucchini, tomater och aubergine smaksatt med stark thailändsk röd currypasta

⏱️75 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 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. 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. 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.