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
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
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.
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?
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.
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.
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
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!
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
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