Chicken Curry with Harissa

Vanessa LaBranche, Project Bread


Yield: 4 servings (1.5 cups each)


2 Tbsp olive oil 

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

15 oz can fire roasted tomatoes, crushed

1 cup chicken broth

15oz can chickpeas, rinsed and drained

1/3 cup coconut ilk

2 cups baby spinach 

salt and pepper to taste


  1. Heat a large sauce pan over medium-high heat. Add the olive oil and swirl to coat the pan. 
  2. Season the chicken with salt and pepper and add to the pan. Sear the chicken on both sides for about 5 minutes on each side. Place on a plate and set aside.
  3. While the chicken is searing, cut up the onions and mince the garlic. Set aside.
  4. After the chicken has cooked, add the onions, garlic and ginger to the pan. Saute for 1 minute. Add the curry powder and harissa and stir for another minute.
  5. Add the chicken back to the pan and add all the remaining ingredients except the coconut milk. Bring the mixture to a boil, then simmer for 10 minutes. 
  6. Add the coconut milk and cook for another 3 minutes. Stir in the spinach until it wilts. Serve with your choice of grain.

Nutritional Information

Calories 344 Saturated Fat 2g Total Fat 13 g  Sodium 574 mg Cholesterol 98mg Total Carbohydrate 24g Dietary Fiber 6g Protein 29g

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