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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	1	halved	sliced	-	-	-	-
garlic clove	3		chopped	-	-	-	-
ginger	1	tablespoon	shredded	4.8	1.0662	0.1092	0.045
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
curry powder	2 1/2	teaspoons		16.25	2.7915	0.7145	0.7005
red pepper flake	1/4	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
grainy mustard	2	tablespoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
chicken thigh	8		skinless	15945.6	28.6296	347.1792	1602.8952

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.