Ingredients for Balsamic Chicken Vindaloo
- 2 tablespoons vegetable oil
- 1 large onion
- 4 cloves garlic
- 1 inch ginger
- 1 tablespoon paprika
- 2 tablespoons curry powder
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 cup water
- 1 (15-ounce) can chickpeas
- 1.5 lbs boneless, skinless chicken thighs
- pepper to taste
- basmati rice for serving
- fresh cilantro for garnish (optional)
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How to Make Balsamic Chicken Vindaloo
- Heat 2 tablespoons of vegetable oil in a Dutch oven or large saucepan over medium heat.
- Add 1 large onion, chopped, and cook until translucent, about 5-6 minutes.
- Add 4 cloves garlic, minced, 1 inch ginger, grated, 1 tablespoon paprika, 2 tablespoons curry powder, 1 teaspoon salt, and ½ teaspoon red pepper flakes (or more, to taste).
- Cook for about 1 minute, stirring constantly.
- Season 1.5 lbs boneless, skinless chicken thighs with salt and pepper to taste.
- Add chicken to the onion mixture and cook for 2 minutes per side, until lightly browned.
- Stir in ½ cup balsamic vinegar, 1 tablespoon Dijon mustard, and 1 cup water.
- Gently stir in 1 (15-ounce) can chickpeas, drained and rinsed.
- Bring to a simmer, then cover and cook over medium-low heat for 40-45 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Check for doneness with a meat thermometer; internal temperature should reach 165°F (74°C).
- Serve the delicious chicken and chickpeas over basmati rice. Garnish with fresh cilantro (optional).
- For an extra kick, double the amount of red pepper flakes!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
6g
Fat
18g
Carbs
10g
