Curried Chicken Thighs with Buttery Croutons (Eating Well)
"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...."
INGREDIENTS
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3 teaspoons canola oil, divided
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8 boneless, skinless chicken thighs, trimmed
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3/4 teaspoon salt, divided
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1 large onion, sliced
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2 tablespoons curry powder
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1/2 teaspoon ground ginger
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1/2 teaspoon freshly ground pepper
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6 tablespoons all-purpose flour
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1 14-ounce can reduced-sodium chicken broth
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1 cup low-fat milk
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1 10-ounce bag frozen peas (2 cups)
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1/4 cup low-fat mayonnaise
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1 tablespoon lemon juice or cider vinegar
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Croutons:
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2 tablespoons unsalted butter
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4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes
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