Thursday, January 21, 2016

Friday Food: Curried Chicken Thighs w/ Buttery Croutons

So this is by no means as authentic as when I was on the other side of the world but I had a craving so I went to find something that looked good (that I could actually make) and resembled some of the fantastic food I had over there.  Hope you enjoy.

Makes: 8 Servings
Active Time: 1 hour
Total Time: 1 3/4 hours (because good food takes time)

  • 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.

  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.

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