Description
This creamy Ethiopian Berbere Chicken Curry delivers bold flavor in every bite—spicy, rich, and deeply comforting. With a velvety coconut-tomato base, aromatic spices, and tender chicken, it’s an easy one-pan dish that brings the warmth of East African cuisine to your weeknight dinner table.
Ingredients
1 lb boneless, skinless chicken thighs, cut into ½-inch pieces
2 tablespoons avocado oil, divided
1 yellow onion, finely diced (about 2 cups)
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons Ethiopian Berbere spice mix (adjust to taste)
1 cup plain tomato sauce
1 (13.66 oz) can full-fat coconut milk
5 cups spinach, roughly chopped (about 5 oz)
1 teaspoon sea salt (or to taste)
Instructions
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Prepare all ingredients in advance by chopping the vegetables, cutting the chicken, and measuring the spices.
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Heat 1 tablespoon of avocado oil in a large skillet (9–10 inches) over medium-high heat. Add the chicken pieces and sauté until browned and mostly cooked through, about 4 to 5 minutes. Remove the chicken and set aside.
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Add the remaining 1 tablespoon of oil to the same pan. Sauté the diced onions, minced garlic, and ginger over medium-low heat for 3 to 4 minutes, or until the onions become translucent.
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Stir in the Berbere spice blend, then pour in the tomato sauce and coconut milk. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to allow the flavors to meld.
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Return the chicken to the skillet and simmer for another 2 to 3 minutes, just until the chicken is fully cooked and tender.
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Add the chopped spinach over the curry and let it sit for 1 minute to soften. Stir into the sauce and simmer another 2 to 3 minutes until wilted.
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Taste and adjust the salt as needed. Serve hot with a side of rice, cauliflower rice, or your favorite low-carb alternative.
Notes
Berbere spice varies in heat—start with 1 tablespoon if you’re sensitive to spice and increase to taste.
Full-fat coconut milk adds richness, but light coconut milk can be used for a lighter version.
This curry stores well—refrigerate for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian-Inspired, Fusion