Name: Creamy Ethiopian Berbere Chicken Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Ethiopian
Ingredients: 1 pound boneless skinless chicken thighs, cut into 1/2″ pieces; 2 tbsp avocado oil; 1 yellow onion, finely diced (about 2 cups); 1 clove garlic, minced; 1 tbsp minced fresh ginger; 2 tbsp berbere spice mix (adjust to taste); 1 cup tomato sauce (plain, not seasoned); 1 can (13.66 oz) full-fat coconut milk; 5 cups roughly chopped spinach (about 5 ounces); 1 tsp sea salt (or to taste)

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Introduction

This Creamy Ethiopian Berbere Chicken Curry is a flavorful and comforting dish that brings the warmth of North African spices to your kitchen. Tender chicken thighs simmered in a rich coconut and tomato sauce, infused with berbere spice, and brightened with fresh spinach make this a perfect meal for any night.

A white pan filled with a thick, orange creamy sauce mixed with cooked spinach leaves and small pieces of tender, light brown chicken. The dish shows some swirls of cream on the surface, adding a smooth texture to the rich sauce. A wooden spoon rests inside the pan, partially submerged in the sauce, with the pan placed on a white marbled surface and next to a white cloth with black stripes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken thighs, cut into ½ inch pieces
2 tablespoons avocado oil
1 yellow onion, finely diced (about 2 cups)
1 clove garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons berbere spice mix (adjust to taste)
1 cup tomato sauce (plain, not seasoned)
1 can (13.66 oz) full-fat coconut milk
5 cups spinach, roughly chopped (about 5 ounces)
1 teaspoon sea salt, or to taste

Instructions

Step 1: Prep all ingredients before cooking. Heat a 9-10 inch skillet over medium-high heat and add 1 tablespoon avocado oil. When hot, add the chicken and sauté until beginning to brown and almost cooked through, about 4-5 minutes.
Step 2: Remove the chicken from the pan and set aside. Add the remaining tablespoon of avocado oil, then the diced onion, minced garlic, and ginger to the pan.
Step 3: Cook over medium-low heat for 3-4 minutes until the onions start to turn translucent. Stir in the berbere spice mix, then add the tomato sauce and coconut milk.
Step 4: Bring the mixture to a boil, then reduce heat to simmer. Cook until the sauce thickens and flavors meld, about 10 minutes.
Step 5: Return the chicken to the pan and pile the spinach on top. Let the spinach wilt from the heat for about 1 minute before folding it into the curry, allowing it to wilt gently without overcooking.
Step 6: Once spinach is wilted (2-3 minutes), season the curry with sea salt to taste and serve immediately. Leftovers reheat well on the stovetop.

Tips & Variations

Adjust the amount of berbere spice to control the heat and depth of flavor in the curry.
Substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs remain juicier.
For a vegetarian option, replace chicken with firm tofu or chickpeas and increase cooking time accordingly.
If you can’t find berbere spice mix, try a blend of smoked paprika, cayenne, cumin, coriander, and fenugreek as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. The spinach may wilt further upon reheating but will still add great flavor.

How to Serve

A white pan filled with a creamy, orange-colored sauce mixed with green leafy spinach and small pieces of white chicken. A wooden spoon rests inside the pan, stirring the thick sauce that has a smooth and slightly chunky texture. The pan is on a white marbled surface, with a black and white striped cloth napkin partially visible to the side. The photo is bright and clear, showing the rich and hearty sauce with scattered green spinach leaves throughout. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is berbere spice mix?

Berbere is a traditional Ethiopian spice blend made from chili peppers, garlic, ginger, basil, korarima, rue, ajwain, nigella, and fenugreek, offering a complex, spicy flavor that defines many Ethiopian dishes.

Can I use light coconut milk instead of full fat?

Yes, you can use light coconut milk for a lower-fat version, but the curry will be less creamy and rich. Full-fat coconut milk gives the best texture and flavor.