Easy Harissa Chicken Curry

Easy Harissa Chicken Curry

Rating
4.50rating out of 5

(2876 reviews from our customers)

Prep Time

20 min

Cuisine

North African

Use within

5-6 days

Harissa is a North African spice paste sometimes described as the ‘national condiment of Tunisia'. It's also widely used in Morocco and Algeria, particularly in meat stews and couscous dishes. This curry is served with cool yoghurt and is cooked with potatoes, so no need for rice. Just grab a spoon and tuck in!

Prep Time

20 min

Cuisine

North African

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Red-lentils
100g red lentils
fresh-ginger
15g root ginger
Chicken-stock-cube
1 chicken stock cube
Spring-onion
2 spring onions
Harissa-paste
2 tbsp harissa paste
Natural-yoghurt
120g organic natural yoghurt †
British diced chicken 2
250g British diced chicken breast
Potatoes
400g potatoes
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • red lentils
  • fresh root ginger
  • chicken stock cube
  • spring onions
  • harissa paste
  • natural yoghurt<strong>†</strong>
  • British diced chicken breast
  • potatoes
Typical Values per 100g per serving
Energy 484 kJ
114 kcal
2042 kJ
481 kcal
Fat
of which saturates
1.3 g
0.5 g
5.6 g
2.2 g
Carbohydrate
of which sugars
14.9 g
1.7 g
62.7 g
7.1 g
Fibre 0.1 g 0.6 g
Protein 11.5 g 48.5 g
Salt 0.18 g 0.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
red lentils
fresh root ginger
chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
spring onions
harissa paste
Water, seasoning (pimientoes, sugar, garlic, cayenne pepper, salt, crushed chillies, aniseed, cumin, corriander), tomato papste (11%), white wine vinegar, rapeseed oil, lime juice concentrate, olive oil pomace, acidity regulator (citric acid)
natural yoghurt
Milk
British diced chicken breast
potatoes
Allergens
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Harissa Chicken Curry

Boil a kettle

2 Harissa Chicken Curry

Chop the potatoes roughly into small pieces

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

3 Harissa Chicken Curry

Add 1-2 tbsp olive oil to a large pot with a matching lid over a medium-high heat

Once hot, add the potatoes and cook for 2-3 min or until browned lightly on the outside

Meanwhile, slice the spring onions finely, discarding the root ends and keeping the whites and greens separated

4 Harissa Chicken Curry

Coat the chicken with half of the harissa paste in a small bowl, then season generously with salt and pepper and mix well

Add the chicken to the pot and cook for 2 min or until the chicken is brown and seared all over

5 Harissa Chicken Curry

Meanwhile, dissolve the stock cube[s] in 500ml [1L] boiled water

Add the stock to the pot

Stir well and bring to a boil over a high heat

Tip: scrape the bottom of the pot to prevent sticking!

6 Harissa Chicken Curry

Add the red lentils, ginger, 1 tbsp [2 tbsp] yoghurt, the remaining harissa paste and half the spring onion whites to the pot

Reduce to a medium-low heat and cook with a lid on for 7 min or until the lentils and potatoes are cooked through and most of the water has been absorbed

7 Harissa Chicken Curry

Meanwhile, combine the remaining yoghurt with the remaining whites of the spring onions

Mix well and season with salt and pepper

8

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Give the chicken pot a good stir and add 100ml [200ml] boiled water if it is too dry

Serve up the curry with a dollop of yoghurt and garnish with the sliced spring onion greens

Enjoy!

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