Creamy Coconut Harissa Chicken Curry Recipe

Updated January 7, 2026

Creamy Coconut Harissa Chicken Curry served warm with cozy spices — Comforting Creamy Coconut Harissa Chicken Curry you can make today

I published this recipe a few years ago after a particularly gray week. I was craving something that felt like a hug from the inside out—something creamy, a little spicy, and deeply comforting. My usual go-to was a heavy cream-based curry, but I wanted something lighter, brighter, and dairy-free. That’s when I started playing with the magic of full-fat coconut milk and my favorite jar of harissa. If you love a rich, slow-cooked coconut curry, you must try my Spicy Coconut Curry Chicken Noodle Soup for another comforting bowl.

The secret to this dish isn’t a long list of spices. It’s that harissa paste. I love this technique because it gives you a complex, smoky heat without needing ten different spice jars. You get so much flavor from one simple spoonful. It’s my favorite kitchen shortcut.

This Creamy Coconut Harissa Chicken Curry became an instant favorite in our house. It’s the dinner I make when I need a guaranteed win. It simmers away in one pot, filling the kitchen with the most incredible smell. It’s the definition of a comfort food dinner that doesn’t weigh you down.

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 special is its beautiful balance. The coconut milk creates a luxuriously creamy sauce that’s completely dairy-free. The harissa gives it a warm, back-of-the-throat heat that builds slowly.

It’s not just spicy for the sake of it. It’s flavorful. We also use a trick from my baking days: building layers of flavor. You’ll cook the aromatics in the chicken drippings first. This simple step makes the entire dish taste richer and more developed. For a heartier, beef-based option with similar warming spices, my Coconut Curry Beef Stew is a fantastic choice.

The Full Ingredient List

Gathering everything first makes the process so smooth. Here’s what you’ll need for this cozy dinner.

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
2-3 tablespoons harissa paste (start with 2, add more later!)
1 (13.5 oz) can full-fat coconut milk
1 cup chicken broth
1 red bell pepper, sliced
Juice of 1 lime
Salt and black pepper to taste
For serving: Fresh cilantro, cooked rice or naan

My Step-by-Step Method

Don’t let the simmering time fool you. This method is straightforward and happens mostly in one pot. Let’s get cooking.

Season the chicken pieces generously 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. Cook for 5-7 minutes until golden brown on all sides. You don’t need to cook it through yet. Remove the chicken to a plate and set aside.
In the same pot, add the diced onion. Cook for 4-5 minutes until soft and translucent. Scrape up all those tasty browned bits from the chicken—that’s pure flavor!
Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Stir in the harissa paste. Let it cook with the onions for another minute to wake up the spices.
Pour in the coconut milk and chicken broth. Use your spoon to stir everything together, making sure the harissa is fully dissolved into the liquid.
Bring the sauce to a gentle simmer. Add the sliced bell pepper and the browned chicken pieces back into the pot, along with any juices from the plate.
Reduce the heat to medium-low. Let the curry simmer uncovered for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning—add more salt, pepper, or even another spoonful of harissa if you want more heat.
Serve immediately over fluffy rice or with warm naan, topped with lots of fresh cilantro.

My Top Tips for Success

Use full-fat coconut milk. The light version will make the sauce thin and watery. You need the fat for that rich, creamy texture.
Harissa brands vary in heat. Start with 2 tablespoons, then add more at the end once the sauce has simmered and you can taste it properly.
Let the chicken get a good sear in the first step. This creates a fond (those brown bits) on the bottom of the pot that gives the whole curry a deeper flavor.
Don’t skip the fresh lime juice at the end! The acidity is crucial. It cuts through the richness and brightens all the other flavors perfectly.

Common Mistakes to Avoid

I’ve made these myself, so you don’t have to! Here’s how to steer clear of common pitfalls.

Overcooking the chicken. Since you’re simmering it in the sauce, if you cut the pieces too small or cook too long, they can become tough and dry. Stick to the simmer time in the recipe.

Adding the lime juice too early. If you add it with the coconut milk, the long simmering time will cook out its bright, fresh flavor. Always stir it in right at the end, off the heat.

Not tasting before serving. This is the most important step! Always taste your sauce after adding the lime juice. You might need a pinch more salt or another squeeze of lime to make all the flavors pop.

NUTRITION INFORMATION

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

*Nutrition is an estimate and does not include rice or naan for serving.

FREQUENTLY ASKED QUESTIONS

Can I use chicken breasts instead of thighs?

You can, but I really recommend thighs. They stay juicier and more tender during the simmering process. If you use breasts, cut them a bit larger and reduce the simmer time by 5-10 minutes to prevent dryness.

My sauce is too thin. How can I thicken it?

Let it simmer a bit longer with the lid off. The excess moisture will evaporate. If you’re in a hurry, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce. It will thicken up in just a minute.

Is harissa paste very spicy?

It has a warm, smoky heat that can vary by brand. Some are mild, some are quite hot. Always taste a tiny bit on a spoon first. Remember, you can start with less and add more later. It’s much easier to add heat than to take it away!

Recipe Overview

Why This Recipe is So Special