Curried Chicken Thighs with Buttery Croutons

16 Reviews
From: EatingWell Magazine September/October 2010

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.

Ingredients 8 servings

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  • 3 teaspoons canola oil, divided
  • 8 boneless, skinless chicken thighs, trimmed
  • 3/4 teaspoon salt, divided
  • 1 large onion, sliced
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 6 tablespoons all-purpose flour
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 1 10-ounce bag frozen peas (2 cups)
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon lemon juice or cider vinegar
  • 2 tablespoons unsalted butter
  • 4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.
  • 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 information

  • Per serving: 348 calories; 15 g fat(5 g sat); 4 g fiber; 23 g carbohydrates; 30 g protein; 57 mcg folate; 135 mg cholesterol; 5 g sugars; 1 g added sugars; 884 IU vitamin A; 6 mg vitamin C; 99 mg calcium; 3 mg iron; 613 mg sodium; 479 mg potassium
  • Nutrition Bonus: Zinc (22% daily value), Vitamin A (19% dv), Iron (17% dv), Folate (16% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 16

December 22, 2014
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By: EatingWell User
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
September 08, 2014
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By: EatingWell User
Broccoli! No excuse not to make this healthier with broccoli. Very delicious, Pros: Yummy Cons: A bit time consuming
July 16, 2014
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By: EatingWell User
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
May 01, 2013
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By: EatingWell User
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.
March 23, 2013
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By: EatingWell User
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?
October 25, 2012
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By: EatingWell User
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.
January 24, 2011
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By: jmo
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
December 19, 2010
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By: Lexy@TheVFK
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
December 05, 2010
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By: EatingWell User
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.