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.

Jessie Price
Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:
1 hr 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 29.8g 60% DV; carbohydrates 23.2g 8% DV; exchange other carbs 1.5; dietary fiber 4.2g 17% DV; sugars 5.2g; fat 14.9g 23% DV; saturated fat 4.7g 24% DV; cholesterol 134.6mg 45% DV; vitamin a iu 883.9IU 18% DV; vitamin c 5.6mg 9% DV; folate 57.1mcg 14% DV; calcium 99.4mg 10% DV; iron 2.7mg 15% DV; magnesium 54.8mg 20% DV; potassium 479.2mg 13% DV; sodium 613.3mg 25% DV; thiamin 0.3mg 32% DV; added sugar 1g.

Reviews (16)

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16 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
This was awesome.... very good and easy to make. 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: 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: 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
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
10/29/2011
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: 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
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