Balsamic Chicken Vindaloo

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Total Time
1hr 5mins
15 mins
50 mins

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.

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  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.