Thank you for all your comments on the prosciutto egg cups post , and even all the likes on the photo I posted on Facebook ! All your feedback is so helpful – I was pretty impressed with that breakfast and it’s something I plan to play around with and make better every time.
Before I get to today’s recipe, it’s time for the…
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I didn’t expect to like this recipe. Curried chicken? Not something I’d typically order off the menu.
This recipe works though. And not only does it work, but it’s truly an unconventional yet hearty meal.
Curried Chicken with Croutons (adapted from Eating Well ) (serves 4)
2 tbsp extra virgin olive oil, divided
3-4 boneless, skinless chicken breasts
3/4 tsp salt, divided
1/2 large onion, sliced
2 tbsp curry powder
1/2 tsp ground ginger
1/2 tsp freshly ground pepper
6 tbsp all-purpose flour
1 14-oz can chicken broth
1 cup milk
1-2 cups frozen peas
1/4 cup Greek yogurt, sour cream, or low-fat mayonnaise
1 tbsp lemon juice or cider vinegar
1 cup homemade or store-bought croutons
Note: I always make extra sauce. I used less chicken than the original recipe, but kept the same amount of sauce suggested for 8 servings, and I thought it fit 3-4 chicken breasts well!
Preheat your oven to 400°F. Spray a 9X13 (I actually used a 9X9 dish). Heat a tablespoon of olive oil in a large skillet over medium. Season teh chicken with salt and pepper, then cook in the skillet until both sides are brown and the chicken is just cooked through, about 8-10 minutes total.
Add the remaining tablespoon of oil and the onion to the pan. Cook, stirring, for about 5 minutes or until the onions are soft and browning. Add the curry powder, ginger, pepper, and salt and cook for a minute. Add the flour and stir, then add the broth and milk. Bring to a simmer and stir constantly, until the sauce has thickened, about 2-3 minutes. Remove from heat and stir in the peas, yogurt/mayo, and lemon juice/vinegar. Pour the sauce over the chicken once combined.
Bake the casserole until bubbling, 30-35 minutes. For the last 2-3 minutes of cooking, add the croutons on top and let them turn as brown as you want, broiling if necessary. Let it stand 5-10 minutes before serving.
It was warm, hearty, and hit the spot. Serve with your favorite starch (we used roasted rosemary and garlic potatoes with parmesan!)
Yes, I am hiding in embarrassment that I used premade (organic) croutons. They are the easiest thing ever to make and I love to make my own but I didn’t have any bread! Ackkkk
Regardless, try this one out. Simple, yet full of flavor.
Question: Do you make your own croutons or just buy premade? A little of both?