Name: One Pot Harissa Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 100 g red lentils; 2 tbsp harissa paste (gluten free if required); 15 g fresh root ginger; 1 chicken stock (bouillon) cube (gluten free if required); 400 g potatoes; 2 spring onions; 200 g diced chicken; 120 g natural yogurt; 2 tbsp olive oil; salt and pepper

Jump to Recipe

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 pepper

Equipment

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 frequently. Slice 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.

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

5 from 1 vote

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.

Prep Time10 mins

Cook Time20 mins

Total Time30 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 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

* 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

More curry recipes to try

Pork Curry Recipe (Keralan Pandi)

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

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

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.

Get the recipe