Curried Chicken Thighs with Buttery Croutons

September/October 2010

Your rating: None Average: 3.8 (52 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 Recipe

14 Reviews for Curried Chicken Thighs with Buttery Croutons

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

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 (1)


Anonymous wrote 1 year 14 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

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.

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


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