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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces and set aside.

Step 2

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.

Step 3

Heat the remaining olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 4

Add the chopped onions and sauté for 5-7 minutes until soft and golden brown.

Step 5

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 6

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.

Step 7

Stir in the crushed tomatoes and cook for 3 minutes, allowing the mixture to thicken slightly.

Step 8

Add the marinated chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to brown.

Step 9

Pour in the chicken stock and remaining balsamic vinegar, then add the cubed red potatoes. Stir well to combine.

Step 10

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.

Step 11

Taste and adjust seasoning with sugar, additional salt, and pepper if needed.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed basmati rice, naan, or your preferred side.

Nutrition Facts

Serving size	1870.9 grams (1870.9g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 116.30g	149%
Saturated Fat 24.90g	124%
Polyunsaturated Fat 4.00g
Cholesterol 611mg	204%
Sodium 3012mg	131%
Total Carbohydrate 104.30g	38%
Dietary Fiber 14.80g	53%
Total Sugars 32.20g
Protein 161.70g	323%

Vitamin D 0IU	0%
Calcium 343mg	26%
Iron 17mg	96%
Potassium 3716mg	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.

Source of Calories

Fat: 49.6%

Protein: 30.6%

Carbs: 19.8%