These saucy curried chicken thighs makes a great dish for a big easy family supper. There's plenty of curry sauce, so serve with brown rice or whole-wheat egg noodles. We call for boneless, skinless chicken thighs here, but we've also tried it with bone-in thighs and it worked wonderfully. Source: EatingWell Magazine, September/October 2010

Jessie Price
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total. Transfer to the prepared baking dish. Repeat with the remaining chicken.

  • Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar). Pour the sauce over the chicken.

  • Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.

  • Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 400°F for about 1 hour.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

348 calories; 14.9 g total fat; 135 mg cholesterol; 613 mg sodium. 23.2 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/22/2014
Made Some Changes But Very Good This was very good and it was relatively quick from prep to table. I did make some changes to enhance the dish and make it a bit more curry-like. Instead of using a store-bought packet of curry powder I used my own homemade version - which is far superior. Instead of low fat milk I used non fat buttermilk for its yoghurty tang which would be missing from this dish with just the milk. Also I didn't cook the boneless thighs through but let the sauce and the oven do the work. It's a great little dish served over brown jasmine rice and it makes a lot of sauce which is a bonus. I'll put this into regular rotation for the winter months. Pros: Quick! Cons: Not the Most Authentic Read More
Rating: 4 stars
09/09/2014
Broccoli! No excuse not to make this healthier with broccoli. Very delicious Pros: Yummy Cons: A bit time consuming Read More
Rating: 5 stars
07/16/2014
A meal I will make again! I love this recipe! It was fairly easy to make although I had to do some substitutions. I did't have onions on hand so I used dehydrated ones I used miracle whip instead of mayo and I added sugar. I used three cups of chicken broth so I could have more sauce and dumped in two drained cans of mixed veggies in vs the frozen peas. I have never made a curry recipe before and am very pleased with the way this turned out! Pros: easy tasty Cons: takes some time doesn't feel very healthy Read More
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Rating: 5 stars
05/01/2013
Tasty Made this dish last night. It was amazing. Unfortunately I didn't have any peas. So I sauteed green pepper and zucchini with the onion. This is one recipe that will go in my regular rotation for dinner. Can't wait to eat the leftovers today. Read More
Rating: 4 stars
03/23/2013
I wish this site had a place just for questions since that is all I have. I haven't made this but it sounds goods but my question is this: doesn't pre cooking the chicken dry it out? I am definitely not a new cook (been married 47 years this year) and I think that cooking boneless thighs for 40 minutes in the oven would be enough. Anyone have trouble with this? Read More
Rating: 4 stars
10/25/2012
Fast and Tasty Made some changes...used less oil; left out the mayo (sauce was plenty thick and tasty so I'm not even sure what that would add); chopped up some delicata squash and added it to the chicken before pouring sauce on top and baking. Left off the croutons - seems like a silly waste of calories. Read More
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Rating: 4 stars
10/30/2011
This was easy and delicious. The croutons added the right amount of texture to the dish. Made it for company and they asked for the recipe. Excellent! Read More
Rating: 4 stars
10/29/2011
Good recipe but I made this with bone-in thighs so it took substantially longer to pre-cook the chicken. For time's sake I advise using boneless. The sauce was delicious but I like my curry a touch on the sweet side so I added a tablespoon of sugar to sweeten it up a bit. Read More
Rating: 4 stars
10/29/2011
Didn't do the croutons but the chicken was yummy. Loved the sauce. Read More
Rating: 4 stars
10/29/2011
Made this last night for dinner and it is a hit! A bit labor intensive but loved it and would make again but would prep ahead and then bake on another night to eat. Had a friend over for dinner sent some leftover home with her for lunch and my husband and I both have leftovers for our lunches today. Still more at home. One of the reasons why I love casseroles! Next to try is the broccoli and beef casserole... MMMMMMM Read More
Rating: 4 stars
10/29/2011
This was yummy! Perfect for a cool fall evening. I used the bone in thighs would definately use boneless next time. The croutons were well worth the few extra minutes. I used a boule and cut thick slices and then cubed them I left the crust on so they were nice and crunchy! Read More
Rating: 4 stars
10/29/2011
I have not made this recipe.....this is not "eating well" in my book. 6 grams of saturated fat? A heart attack on a plate. What were you thinking? Read More
Rating: 5 stars
10/29/2011
This was awesome.... very good and easy to make. Read More
Rating: 5 stars
10/29/2011
Reads really good however I am on a sodium restricted diet so no go for me. I will make it for guests tho and my grandchildren will love it. Read More
Rating: 5 stars
10/29/2011
Made it Vegan - Delicious! I used seitan instead of chicken and made the gravy vegan. It was quick easy and delicious - my kids loved it. Check my blog (thevfk.com) if interested in a vegan/vegetarian version here is a link to my recipe: http://thevfk.com/?p=343 Read More
Rating: 5 stars
10/29/2011
Delicious Dairy-Free Version I adapted this recipe to be dairy-free and it was really wonderful and still very creamy. I just had leftovers for lunch and I'm already looking forward to finishing off the rest for dinner tonight or lunch tomorrow it was so stinkin' good. I served this with brown rice as suggested and a simple salad. If you're interested in my dairy-free version check it out at http://carnivorous-vegan.blogspot.com/2011/01/heartbreak-and-chicken-thighs.html. Pros: Delicious Cons: Time-consuming Read More