Creamy Ethiopian Berbere Chicken Curry Recipe
This Creamy Ethiopian Berbere Chicken Curry is a vibrant and fragrant dish featuring tender chicken thighs simmered in a rich coconut milk and tomato sauce infused with traditional berbere spice. Enhanced with fresh spinach and aromatic ginger and garlic, this recipe delivers authentic Ethiopian flavors in a creamy, comforting curry perfect for a hearty weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
Cooking Oil
- 2 tbsp avocado oil
Aromatics
- 1 yellow onion, finely diced (about 2 cups)
- 1 clove garlic, minced
- 1 tbsp minced fresh ginger
Spices and Sauces
- 2 tbsp berbere spice mix (adjust to taste)
- 1 cup tomato sauce (plain, not seasoned)
- 1 can (13.66 oz) full-fat coconut milk
Vegetables
- 5 cups roughly chopped spinach (about 5 ounces)
Seasoning
- 1 tsp sea salt (or to taste)
Instructions
- Prepare and Sauté Chicken: Preheat a 9-10″ skillet over medium-high heat. Add 1 tablespoon of avocado oil and then the chicken pieces. Sauté the chicken until it starts to brown and is mostly cooked through, approximately 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the finely diced onion, minced garlic, and minced fresh ginger. Cook over medium-low heat for 3-4 minutes, stirring occasionally, until the onions begin to turn translucent.
- Add Spices and Liquids: Stir in the berbere spice mix, coating the aromatics evenly. Then pour in the tomato sauce and full-fat coconut milk. Stir to combine everything well.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld together.
- Add Chicken and Spinach: Return the cooked chicken pieces to the skillet. Pile the roughly chopped spinach on top without stirring immediately. Let the heat wilt the spinach gently for about 1 minute before beginning to mix it into the curry to prevent overcooking.
- Final Cooking and Seasoning: Continue to cook for 2-3 minutes until the spinach is just wilted and incorporated. Taste and season with sea salt as needed. Serve immediately while hot. Leftovers can be reheated on the stovetop and retain their flavor well.
Notes
- You can adjust the amount of berbere spice according to your heat preference; start with less if unsure.
- Using full-fat coconut milk gives the curry its creamy texture and rich flavor.
- Chicken thighs keep the curry juicy and tender, but boneless skinless chicken breasts can be substituted if preferred.
- This dish pairs well with rice, injera, or flatbreads to soak up the flavorful sauce.
Keywords: Ethiopian chicken curry, berbere chicken, creamy chicken curry, coconut milk curry, spicy chicken recipe, ethnic chicken dish
