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.
Curried Chicken Thighs with Buttery Croutons
From EatingWell: 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.
16 Reviews for Curried Chicken Thighs with Buttery Croutons
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-thi....
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:
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.
This was awesome.... very good and easy to make.