Creamy Coconut Harissa Chicken Curry Recipe

[email protected]Posted on January 6, 2026

Recipes

Difficulty

Prep time

Cooking time

Total time

Servings

I published this recipe for Creamy Coconut Harissa Chicken Curry a few years ago after a particularly gray week. I was craving something that felt like a hug from the inside—the kind of creamy, comforting pasta or stew that just makes everything better. Something warm, a little spicy, and deeply comforting without weighing me down.

My secret? I use a whole can of full-fat coconut milk and a generous dollop of harissa paste. It’s my favorite trick for getting a sauce that’s luxuriously creamy without a drop of dairy. The coconut milk mellows the harissa’s fire just enough, creating a complex flavor that’s simply magic.

This dish became our instant favorite. It’s the dinner I make when I need a guaranteed win. It simmers away on the stove while I tidy up, filling the whole kitchen with the most incredible smell. Let me show you how I make it.

Recipe Overview

Cuisine: Fusion
Category: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Why This Recipe is So Special

What makes this curry stand out is the layering of flavors. We don’t just dump everything in the pot.

We start by getting a beautiful sear on the chicken. Then, we cook the aromatics in those tasty browned bits left in the pan. This builds a deep, savory foundation, much like the technique used in this simple creamy garlic chicken recipe.

Finally, the harissa gets cooked for a minute with the spices. This wakes up their flavors in a way that just stirring them into the sauce later never could. It makes all the difference.

The Full Ingredient List

Gathering everything before you start is my biggest tip for a smooth cooking experience. Here’s what you’ll need.

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive or avocado oil
1 yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
3-4 tablespoons harissa paste (adjust for your heat preference!)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (13.5 oz) can full-fat coconut milk
1 cup chicken broth
1 red bell pepper, sliced
Juice of 1/2 a lime
Salt and black pepper to taste
Fresh cilantro, for serving
Cooked rice or naan, for serving

My Step-by-Step Method

Follow these steps and you’ll have a perfect, creamy curry. I promise it’s easier than it looks.

Pat your chicken pieces very dry with a paper towel. Season them well with salt and pepper.
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer. Let it cook without moving for 4-5 minutes to get a good sear. Flip and cook another 3-4 minutes. Remove to a plate.
In the same pan, add the diced onion. Cook for 4-5 minutes until soft. Add the garlic and ginger, cooking for just 1 minute until fragrant.
Push the onions to the side. Add the harissa paste, cumin, and coriander to the center of the pan. Let it cook for 1 minute, stirring. This is the flavor key!
Pour in the coconut milk and chicken broth. Use your spoon to scrape up all the delicious browned bits from the bottom of the pan.
Add the sliced bell pepper and the seared chicken back into the sauce. Bring to a gentle simmer.
Reduce the heat to low. Let it simmer uncovered for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Take the pot off the heat. Stir in the fresh lime juice. Taste and add more salt if needed.
Serve immediately over fluffy rice or with warm naan. Top with lots of fresh cilantro.

My Top Tips for Success

Use full-fat coconut milk. The light version will make the sauce thin and less rich. The fat is essential for that creamy texture.
Don’t skip searing the chicken. It adds a ton of flavor to the final dish and gives the chicken better texture.
Harissa pastes vary wildly in heat. Start with 3 tablespoons, taste the sauce before adding the chicken back, and add more if you want more kick.
Let it rest for 5 minutes off the heat before serving. This lets the flavors settle and the sauce thicken up just a bit more.

Common Mistakes to Avoid

I’ve made these myself, so you don’t have to! Here’s what to watch for.

Adding the harissa straight to the liquid without cooking it first. This leaves a raw, sharp taste. Cooking it for that one minute with the spices transforms the flavor completely.

Using chicken breasts instead of thighs. Breasts can easily become dry and tough in a simmering curry. Thighs stay juicy and tender every single time.

Stirring the chicken too soon when searing. Let it sit! You want that golden-brown crust. If you move it right away, it will steam and turn gray.

NUTRITION INFORMATION

Calories: ~480
Carbohydrates: 10g
Protein: 35g
Fat: 34g
Saturated Fat: 22g
Fiber: 2g
Sugar: 4g

*Nutrition is an estimate for one serving (curry only), calculated with 3 tbsp harissa.

FREQUENTLY ASKED QUESTIONS

Can I make this curry ahead of time?

Absolutely! In fact, I think it tastes even better the next day. Let it cool completely, store it in an airtight container in the fridge for up to 3 days, and gently reheat it on the stove.

What can I use if I can’t find harissa paste?

You can mix 2 tablespoons of tomato paste with 1 tablespoon of your favorite chili paste (like sambal oelek) and 1/2 teaspoon each of cumin and smoked paprika. It won’t be identical, but it will be delicious!

Is this curry very spicy?

It has a warm, building heat that’s balanced by the creamy coconut milk. You control the spice level by how much harissa you use. Start with less, you can always add more.