Balsamic Chicken Vindaloo |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is adapted from a Family Circle recipe circa 1999. I have tweaked it to my liking but the integrity of the dish remains throughout. It's super simple and full of flavor. 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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