One pot harissa chicken curry

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.

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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