No excuse not to make this healthier with broccoli. Very delicious,
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.
15 Reviews for Curried Chicken Thighs with Buttery Croutons
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!
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?
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.