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Easy Harissa Chicken Curry

Easy Harissa Chicken Curry

4.5rating out of 5

(2887 reviews from our customers)

Prep Time

20 min


North African

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


North African

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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!

For 2 people (double for 4)
100g red lentils
15g root ginger
2 spring onions
British diced chicken 2
250g British diced chicken breast
120g organic natural yoghurt †
400g potatoes
chicken stock cube (new 5/18)
1 chicken stock cube †
2 tbsp harissa paste
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g red lentils
  • 15g fresh root ginger
  • 1 spring onion
  • 250g British diced chicken breast
  • 120g natural yoghurt<span class="strong">†</span>
  • 400g potatoes
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 490 kJ
116 kcal
2317 kJ
547 kcal
of which saturates
1.5 g
0.7 g
7.2 g
3.1 g
of which sugars
14.2 g
1.9 g
67.1 g
9 g
Fibre 2.9 g 13.7 g
Protein 10.2 g 48.4 g
Salt 0.74 g 3.48 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
100g red lentils
red lentils
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 spring onion
spring onion
250g British diced chicken breast
chicken breast fillet (100%)
120g natural yoghurt
400g potatoes
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
  • Allergens highlighted by † (milk, celery)

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


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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


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