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–+ servings

Creamy Ethiopian Berbere Chicken Curry

This rich and flavorful Ethiopian Berbere Chicken Curry combines tender chicken with a creamy sauce infused with aromatic spices, perfect for serving over rice or with flatbreads.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound chicken thighs boneless and skinless
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons berbere spice
  • 1 can coconut milk full-fat
For the Garnish
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Heat a large skillet over medium heat and add a splash of oil.
  2. Add the chopped onions and sauté for about 5 minutes, until they are translucent.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
  4. Add the chicken thighs to the skillet, browning them for about 5-7 minutes on each side.
  5. Sprinkle in the berbere spice and stir to coat the chicken evenly.
  6. Pour in the coconut milk, reduce the heat to low, and let simmer for 25 minutes, allowing the chicken to cook through.
  7. Once cooked, remove the chicken and shred it using two forks, then return it to the skillet.
  8. Garnish with fresh cilantro and serve with lemon wedges.

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 30gFat: 30gSaturated Fat: 12gSodium: 500mgFiber: 4gSugar: 3g

Notes

Serve the curry over rice or with injera for an authentic Ethiopian experience. Adjust the spice level by varying the amount of berbere used.

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