Simple Rose Harissa Chicken Curry

Gousto UK

Using Alexandra’s Rose Harissa Paste

400g potatoes

15g ginger root

olive oil

2 spring onions

250g diced chicken breast

2 Tbsp Alexandra's Rose Harissa Paste

500mL chicken stock

100g red lentils

120g natural plain yoghurt

Add 1-2 tbsp olive oil to a large pot with a lid and heat over medium-high heat
Roughly chop the potatoes into small pieces and peel and grate the ginger
Once the pot is hot, add the potatoes and cook for 2-3 minutes until lightly browned
Slice the spring onions and keep the whites and greens separate
Coat the chicken with 1 Tbsp of the harissa paste in a small bowl and season with salt and pepper
Add the chicken to the pot and cook for about 2 minutes or until the chicken is browned and seared
Add the stock to the pot and bring to a boil over high heat
Add the red lentils, 1 Tbsp yoghurt, the remainder of the Harissa Paste, and half of the spring onion whites to the pot. Reduce to a medium/low heat and continue to cook with the 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. Stir well and season
Give the curry a good stir and and add 100mL of boiling water if too dry
Serve the curry with a dollop of yoghurt and garnish with the chopped green part of the spring onions

Serves 2. (Double the recipe to feed 4)