Ingredient Spotlight. Our Harissa Olive Oil brings gentle North African heat and smoky depth to the chicken marinade. For balance, Coconut White Balsamic Vinegar folds a clean, tropical sweetness into both the sauce and the rice — the acidity you didn't know your curry was missing.
½ tsp fish sauce · 2 tsp lime juice · 2 tsp brown sugar · ¼ tsp red pepper flakes · salt and pepper
1 cup basmati rice · basil, lime wedges, sliced jalapeño to serve
Instructions
Whisk the Harissa oil with 3 Tbsp Coconut balsamic, salt, and pepper. Toss with the chicken and marinate 30 minutes.
Sear the chicken in 2 Tbsp Garlic oil over medium-high heat until browned, 3–4 minutes; set aside. Add the remaining Garlic oil and soften the onion, pepper, potato, and carrot, about 5 minutes.
Stir in ginger, garlic, turmeric, and curry paste until fragrant. Add broccoli, coconut milk, coconut cream, and the remaining 2 Tbsp Coconut balsamic. Bring to a low boil, then add fish sauce, lime, brown sugar, and pepper flakes.
Return the chicken, cover, and simmer 15–20 minutes until the potatoes are fork-tender. Cook the rice, stirring a splash of Coconut balsamic into the water.
Serve over rice with basil, lime, and jalapeño, and a final drizzle of Harissa oil for smoky shine.
Chef's Notes
Blooming the curry paste in the hot oil before the liquid goes in deepens the whole pot.
Let it simmer uncovered a few extra minutes if you like a thicker sauce.
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