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Coconut Chicken Curry


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Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Coconut Chicken Curry Make it


  • 2

    pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

  • ½

    teaspoon ginger powder, plus additional ½ teaspoon

  • ½

    teaspoon ground cumin, plus additional ½ teaspoon

  • ½

    teaspoon ground turmeric, plus additional ½ teaspoon

  • 2

    tablespoons Mina extra virgin olive oil

  • 1

    medium onion, diced

  • 1

    16-ounce jar Mina shakshuka sauce

  • 2

    tablespoons Mina harissa

  • 1

    can coconut milk

  • 2

    cloves fresh garlic, minced

  • ½

    cup of water

  • 2

    tablespoons fresh cilantro, chopped, plus more for garnish

  • 6

    cups cooked basmati rice and naan (optional), for serving

  • Lime wedges, for garnish (optional)

  • Salt and pepper


  • Step 1

    Pat chicken dry and coat with ½ teaspoon ginger powder, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, and salt and pepper. Marinate for 30 minutes. 

    *You can substitute dry spices with 3 teaspoons of curry powder or garam masala. 

  • Step 2

    Add olive oil to cast-iron pan or Dutch oven over medium heat. Once oil is hot, sear chicken on each side for 3 minutes or until golden brown. Add onion and sauté for a few minutes. Add remaining ginger, cumin, and turmeric and sauté for 1 minute.

  • Step 3

    Add shakshuka sauce, harissa, coconut milk, water, and cilantro. Cover and cook on low for 30 minutes, stirring occasionally, or until chicken is thoroughly cooked and tender. 

  • Step 4

    Serve with warm naan and/or rice and garnish with cilantro and lime wedges. Enjoy! 

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