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Ethiopian Berbere Chicken Curry

A savory and aromatic curry featuring tender chicken thighs cooked in a rich coconut milk sauce infused with Ethiopian berbere spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Ethiopian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs (boneless, skinless) Can substitute with chicken breast or tofu.
  • 2 tablespoons Ethiopian berbere spice Adjust based on spice preference.
  • 1 can (13.5 oz) coconut milk Provides creaminess to the dish.
  • 1 onion diced
  • 3 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 2 tablespoons vegetable oil For sautéing.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Start by cutting your chicken thighs into bite-sized pieces and set them aside.
Sauté Aromatics
  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Add the diced onion and sauté until translucent, roughly 5 minutes.
  3. Stir in the minced garlic and ginger, and let them cook until fragrant—about 1 minute.
Add Chicken and Spices
  1. Add the chicken pieces to the skillet.
  2. Sprinkle the Ethiopian berbere spice over the chicken and stir well to coat every piece.
Pour in Coconut Milk
  1. Add the coconut milk to the pan, stirring everything together to create a luscious sauce.
Simmer
  1. Reduce the heat to low and let the dish simmer for about 15-20 minutes, or until the chicken is cooked through.
  2. Stir occasionally and season with salt and pepper to taste.
Serve and Garnish
  1. Once the chicken is tender and the sauce is thick and creamy, taste and adjust the seasoning if necessary.
  2. Serve the curry hot, garnished with fresh cilantro.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight and reheat on low heat.