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Balsamic Chicken Vindaloo

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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.”
1hr 5mins

Ingredients Nutrition


  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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