Balsamic Chicken Vindaloo
Elevate your dinner menu with the irresistible fusion of tangy and spicy flavors in Balsamic Chicken Vindaloo. This vibrant dish combines succulent, marinated chicken thighs with a bold blend of aromatic spices, including garam masala, cumin, and paprika, balanced perfectly by the rich sweetness of balsamic vinegar. Red potatoes simmer alongside the chicken in a hearty tomato-based sauce, creating a cozy, wholesome meal. With a prep time of just 20 minutes and a perfect balance of savory, spicy, and slightly sweet, this dish is ideal for weeknight dinners or a flavorful weekend feast. Serve it with steamed basmati rice or warm naan for a truly satisfying experience. Garnished with fresh cilantro, this Indian-inspired recipe is a mouthwatering twist on a classic vindaloo that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken thighs
- 0.25 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.25 teaspoon ground cinnamon
- 1 cup crushed tomatoes
- 1 cup chicken stock
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium red potatoes, cubed
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
In a large bowl, combine the chicken with 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix well and marinate for 15-20 minutes.
Heat the remaining olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the chopped onions and sauté for 5-7 minutes until soft and golden brown.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, paprika, cayenne pepper, and cinnamon. Cook the spices for 1-2 minutes, stirring frequently, to release their aroma.
Stir in the crushed tomatoes and cook for 3 minutes, allowing the mixture to thicken slightly.
Add the marinated chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to brown.
Pour in the chicken stock and remaining balsamic vinegar, then add the cubed red potatoes. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the potatoes are fully cooked.
Taste and adjust seasoning with sugar, additional salt, and pepper if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice, naan, or your preferred side.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 32.2 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3716 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
