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    Home ยป Spicy recipes

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    One pot harissa chicken curry

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    A tasty harissa chicken curry that's full of flavour, and easy to make as it's a one pot meal. Here's how to make it

    Here's a warming, one-pot chicken, lentil and potato curry you're sure to make time and time and again as it's so easy, quick and tasty.

    This was actually one of three recipes contained in the latest delivery box from Gousto, who I'm working with to bring you exciting new cooking ideas every month.

    If you haven’t heard of Gousto, it’s a food delivery service where they do pretty much everything except the cooking. In each box, you get everything you need to create three meals for two or four people, depending on the size of box you choose. The only things you’ll need from the cupboards are oil, salt and pepper. Everything else, from spices, to fresh veg, to noodles, to rice vinegar, is all included in the box in perfectly measured portions. You just chop, mix, cook and serve by following the recipe cards, which include step-by-step photographs to help you along the way.

    Here's how to make this month's recipe, one-pot harissa chicken curry served up with a simple side of seasoned yoghurt and spring onions. Serves two, generously.

    ingredidents for One pot harissa chicken curry including chicken, potatoes and spices laid out on a white background.

    Ingredients

    • 100 g (3.53 oz) red lentils
    • 2 tbsp harissa paste gluten free if required
    • 15 g (0.53 oz) fresh root ginger
    • 1 chicken stock (bouillon) cube gluten free if required
    • 400 g (14.11 oz) potatoes
    • 2 spring onions
    • 200 g (7.05 oz) diced chicken
    • 120 g (4.23 oz) natural yogurt
    • 2 tbsp olive oil
    • salt and black pepper

    Equipment

    Instructions

    1. Get some of the prep work done first by boil a kettle and chopping the potatoes into quarters and cut again into 1cm thick pieces
    2. Peel and grate the ginger (Tip: peel the ginger with a teaspoon scraping the skin across the root) and set aside
    3. Add 1-2 tbsp of olive oil to a large pot with matching lid on a medium high heat. Once the oil is hot, add the potatoes, stir frequently. Slice the spring onions diagonally into 1cm pieces, keeping the whites and greens separated
    4. Meanwhile, in a small bowl, coat the chicken with half of the harissa paste, salt and pepper to taste. Mix well and add to the potato pot, cook for 2 minutes or until brown and seared all over, stirring frequently
    5. Dissolve the stock cube in 500ml (1 pt) of boiling water in a measuring jug. Add the stock to the chick and potato pot. Stir to combine, scraping the bottom of the pot as you bring to the boil
    6. Add the red lentils, half of the whites of the spring onions, remaining harissa paste, ginger and 1 tbsp of yoghurt to the pot
    7. Once boiling, reduce to a rapid simmer and cook with a lid on for 7 minutes, or until the lentils and potatoes are cooked through and most of the water has been absorbed
    8. Meanwhile, combine the remaining yoghurt with the remaining whites of the spring onions. Mix well and season to your taste with salt and pepper
    9. Give the curry a good stir and add 100ml (3.4 fl oz) of boiling water if it is too dry.
    10. Serve up the curry with a dollop of yoghurt and the remaining spring onions.

    Enjoy!

    Are you tempted to try this harissa chicken curry at home? Let me know if you try it!

    Here's the recipe for one pot harissa chicken curry again in a printable format.

    Print Recipe
    4.3 from 3 votes

    One Pot Harissa Chicken Curry Recipe

    Here’s a warming, one-pot chicken, lentil and potato curry you’re sure to make time and time and again as it’s so easy, quick and tasty.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Spicy mains
    Cuisine: North African
    Diet: Gluten Free
    Servings: 2 people
    Author: Gousto

    Ingredients

    • 100 g (3.53 oz) red lentils
    • 2 tbsp harissa paste gluten free if required
    • 15 g (0.53 oz) fresh root ginger
    • 1 chicken stock (bouillon) cube gluten free if required
    • 400 g (14.11 oz) potatoes
    • 2 spring onions
    • 200 g (7.05 oz) diced chicken
    • 120 g (4.23 oz) natural yogurt
    • 2 tbsp olive oil
    • salt and black pepper

    Instructions

    • Get some of the prep work done first by boil a kettle and chopping the potatoes into quarters and cut again into 1cm thick pieces
    • Peel and grate the ginger (Tip: peel the ginger with a teaspoon scraping the skin across the root) and set aside
    • Add 1-2 tbsp of olive oil to a large pot with matching lid on a medium high heat. Once the oil is hot, add the potatoes, stir frequentlySlice the spring onions diagonally into 1cm pieces, keeping the whites and greens separated
    • Meanwhile, in a small bowl, coat the chicken with half of the harissa paste, salt and pepper to taste. Mix well and add to the potato pot, cook for 2 minutes or until brown and seared all over, stirring frequently
    • Dissolve the stock cube in 500ml (1 pt) of boiling water in a measuring jug. Add the stock to the chick and potato pot. Stir to combine, scraping the bottom of the pot as you bring to the boil
    • Add the red lentils, half of the whites of the spring onions, remaining harissa paste, ginger and 1 tbsp of yoghurt to the pot
    • Once boiling, reduce to a rapid simmer and cook with a lid on for 7 minutes, or until the lentils and potatoes are cooked through and most of the water has been absorbed
    • Meanwhile, combine the remaining yoghurt with the remaining whites of the spring onions. Mix well and season to your taste with salt and pepper
    • Give the curry a good stir and add 100ml (3.4 fl oz) of boiling water if it is too dry.
    • Serve up the curry with a dollop of yoghurt and the remaining spring onions.

    Nutrition

    Calories: 581kcal | Carbohydrates: 38g | Protein: 35g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 782mg | Potassium: 886mg | Fiber: 16g | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 5mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post in association with Gousto

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    This wonderfully warming pork curry recipe is as tasty as it looks. It's made with tender strips of pork loin steak and flavoured with fennel, turmeric and coconut milk, with a fresh hit of crunchy green beans.
    Get the recipe
    Butternut Squash and Chickpea Curry Recipe
    The sauce is rich, thick and perfectly spiced. It smells amazing as it cooks and it tastes incredible.
    Get the recipe
    Child Friendly Curry with Tofu Recipe
    This no-chicken, tofu-lickin' curry is, quite frankly, delicious. It's a fruity curry that's mild enough for kids of any age and tasty enough for grown ups. It's a really flavourful dish with plenty of vitamins and protein.
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    Chunky Keema Pasta Bake Recipe
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      4.34 from 3 votes (3 ratings without comment)

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    1. Bintu @ Recipes From A Pantry says

      January 06, 2015 at 10:51 pm

      I have actually tested out gusto before and really like them. Their meals are really well thought out in terms of flavours and portions.

      Reply
    2. Carly - EclecticHome.co.uk says

      January 03, 2015 at 3:53 pm

      Your blog was recommended to me by a friend. I needed something inexpensive and tasty for dinner. It just so happens I have all of this in my cupboards with exception of the chicken. Dinner sorted - thank you! I've bookmarked your page and I'll be back to try more recipes soon :)

      Reply
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