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Curried Chicken Thighs with Buttery Croutons

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Curried Chicken Thighs with Buttery Croutons
These saucy curried chicken thighs make a great dish for a big easy family supper. There's plenty of curry sauce to serve over rice or egg noodles. It calls for boneless, skinless chicken thighs but bone-in thighs should work as well.
Ingredients
  1. 3 teaspoons canola oil, divided
  2. 8 boneless, skinless chicken thighs, trimmed
  3. ¾ teaspoon salt, divided
  4. 1 large onion, sliced
  5. 2 Tablespoons curry powder
  6. ½ teaspoon ground ginger
  7. ½ teaspoon freshly ground pepper
  8. 6 Tablespoons all-purpose flour
  9. 1 14-ounce can reduced-sodium chicken broth
  10. 1 cup milk
  11. 1 10-ounce bag frozen peas (2 cups)
  12. ¼ cup mayonnaise
  13. 1 Tablespoon lemon juice or cider vinegar
  14. 2 Tablespoons unsalted butter
  15. 4 slices whole-wheat country bread, cut into cubes and dried in warm oven
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Instructions
  1. Preheat oven to 400°F.
  2. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  4. Sprinkle chicken with ½ teaspoon salt and add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total.
  5. Transfer to the prepared baking dish. Repeat with the remaining chicken.
  6. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring often, until softened and light brown, 4 to 5 minutes.
  7. Add curry powder, ginger, pepper and the remaining ¼ 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.
  8. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar).
  9. Pour the sauce over the chicken.
  10. Wash and dry the pan and melt butter in the pan over medium heat.
  11. Remove from the heat and stir in bread cubes and toss to coat.
  12. Arrange the bread on top of the casserole.
  13. Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes.
  14. Let stand for 10 minutes before serving over a bed of brown rice.
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