Our curry harissa coconut chicken recipe blends the Rojo spice blend with curry powder, coconut milk, chicken, and vegetables for a simple, warm, and flavorful dinner. Here’s the recipe:
Ingredients:
1 tablespoon cooking oil (we used avocado oil)
1 medium onion, diced (about 1.5 cups)
2 carrots, diced (about 1.5 cups)
1 tablespoon tomato paste
2 teaspoons The Rojo harissa spice blend
2 teaspoons curry powder
1 cup chicken stock
1 can coconut milk (13.66 ounces, we used unsweetened)
1 can diced tomatoes (14.5 ounces)
3 cups cooked chicken, diced or shredded
2 teaspoons arrowroot powder
2 tablespoons water or chicken stock
1 big handful of fresh baby spinach leaves
Salt and pepper to taste
Instructions:
In a large skillet, heat oil to medium heat. Add onion and carrots and sauté until onion is just translucent, about 5 minutes.
Add tomato paste, The Rojo harissa spice blend, and the curry powder to the vegetables. Stir to combine, warming the spices.
Add chicken stock, coconut milk, and diced tomatoes. Bring mixture to a steady simmer, then reduce heat. Simmer for about 15 minutes.
Add chicken. Stir to combine then simmer for 5 to 10 minutes.
While chicken is simmering, combine arrowroot and water or chicken stock. Stir to create a slurry then add to pan. Stir to Combine. Sauce should thicken slightly. If it gets too thick add a small amount of water or chicken stock until you get your desired consistency.
Add spinach. Stir to combine.
Serve with white or brown rice. Top with cilantro leaves for a boost of fresh flavor. In addition to the vegetables included in this recipes, thinly sliced red bell pepper could also be added. Enjoy!
