Curried Chicken Thighs with Buttery Croutons

September/October 2010

Your rating: None Average: 3.8 (83 votes)

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.

"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. "
Curried Chicken Thighs with Buttery Croutons

16 Reviews for Curried Chicken Thighs with Buttery Croutons

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.


No excuse not to make this healthier with broccoli. Very delicious,

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!

easy, tasty
Comments (1)


Anonymous wrote 1 year 35 weeks ago

Added sugar.? ! What a

Added sugar.? ! What a shame!!!


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?

Comments (2)


Anonymous wrote 1 year 35 weeks ago

Didn't dry it out at all.

Didn't dry it out at all. Just browned it nicely.

Anonymous wrote 3 years 2 weeks ago

They would be cooked through

They would be cooked through but they wouldn't be very tender. I browned both sides then put in the oven. Came out fork tender and juicy

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