Balsamic Chicken Vindaloo

Name: Balsamic Chicken Vindaloo
Ingredients: 1/4 cup oil; 1 medium onion, halved then sliced thinly; 3 garlic cloves, finely chopped; 1 tablespoon ginger, freshly shredded; 2 teaspoons paprika; 2 1/2 teaspoons curry powder; 1/4 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/4 cup balsamic vinegar; 2 tablespoons grainy mustard; 1/2 cup water; 1 (15 ounce) can chickpeas, drained and rinsed; 8 skinless chicken thighs (about 2.5 lbs)

13 ingredients

6 steps

Ingredients

1/4 cup oil
1 medium onion, halved then sliced thinly
3 garlic cloves, finely chopped
1 tablespoon ginger, freshly shredded
2 teaspoons paprika
2 1/2 teaspoons curry powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup balsamic vinegar
2 tablespoons grainy mustard
1/2 cup water
1 (15 ounce) can chickpeas, drained and rinsed
8 skinless chicken thighs (about 2.5 lbs)

Directions

1

Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
2

Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
3

Stir in vinegar, mustard, and water.
4

Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
5

Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
6

*Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.

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