Balsamic Chicken Vindaloo Recipe

Name: Balsamic Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup oil, 1 medium onion, halved then sliced thinly, 3 garlic cloves, finely chopped, 1 tablespoon ginger, freshly shredded, and more.

Yes, Balsamic Chicken Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Chicken Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions