There are many types of chicken curry from various countries as well as variations of harissa which is a blended paste of red chilis and spices of North Africa.
Here in this dish, I combine common curry powder with the addition of harissa paste to boost the flavor of chicken breast. It is the perfect foundation for picking up this wonderful combination of spices.
If you do not like your food too spicy, feel free to reduce the amount of harissa paste called for in this dish. You can always add more if you desire.
2 Tbsp olive oil
1 red onion or regular onion, chopped
3 lbs boneless and skinless chicken thighs (4 pieces)
2 cloves garlic, minced
2 Tbsp curry powder
1 Tbsp prepared harissa paste
1 15 oz can fire roasted tomatoes, crushed
1 cup chicken broth
1 15oz can chickpeas, rinsed and drained
1/3 cup coconut ilk
2 cups baby spinach
salt and pepper to taste
Calories 344 Saturated Fat 2g Total Fat 13 g Sodium 574 mg Cholesterol 98mg Total Carbohydrate 24g Dietary Fiber 6g Protein 29g