Creamy Ethiopian Berbere Chicken Curry Recipe

Introduction

This Creamy Ethiopian Berbere Chicken Curry is a flavorful dish that brings warm spices and rich coconut milk together for a comforting meal. Tender chicken thighs simmered with spinach create a satisfying dinner that’s simple to make and full of vibrant taste.

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 plain tomato sauce
• 1 can full-fat coconut milk (13.66 oz)
• 5 cups spinach, roughly chopped (about 5 ounces)
• 1 tsp sea salt, or to taste

Instructions

1. Step 1: Prep all ingredients before cooking. Heat a 9-10″ skillet over medium-high heat. Add 1 tablespoon avocado oil and the chicken. Sauté until the chicken is beginning to brown and mostly cooked, about 4-5 minutes.
2. Step 2: Remove the chicken from the pan and set aside. Add the remaining 1 tablespoon avocado oil, then sauté the onion, garlic, and ginger over medium-low heat for 3-4 minutes until the onions become translucent.
3. Step 3: Stir in the berbere spice mix, then add the tomato sauce and coconut milk. Bring the curry to a boil, then reduce the heat and simmer for about 10 minutes, until thickened and flavors meld.
4. Step 4: Return the chicken to the pan and pile the spinach on top. Let the curry simmer for about 1 minute to wilt the spinach slightly before stirring it in. Continue to cook until the spinach is fully wilted, 2-3 minutes.
5. Step 5: Season the curry with sea salt to taste and serve immediately. Leftovers reheat well on the stovetop.

Tips & Variations

• For extra depth, toast the berbere spice mix in the pan for 1 minute before adding liquids.
• Substitute chicken thighs with breasts for a leaner option, but cooking time may vary.
• Add a splash of lime juice before serving to brighten flavors.
• If berbere spice is unavailable, mix paprika, cayenne, cinnamon, coriander, and fenugreek as a quick substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. This curry also freezes well for up to 2 months.

How to Serve

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, fenugreek, and other warm spices. It adds smoky, spicy, and aromatic notes to dishes.

Can I use coconut milk lite instead of full fat?

Yes, you can use lite coconut milk, but the curry will be less creamy and rich in texture and flavor. Full-fat coconut milk is recommended for the best results.

Creamy Ethiopian Berbere Chicken Curry Recipe

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4.5 from 91 reviews

This Creamy Ethiopian Berbere Chicken Curry offers a flavorful and comforting 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 blends savory Ethiopian spices with creamy textures for a delicious, easy-to-make meal perfect for any night.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Ethiopian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
• 2 tbsp avocado oil (divided)

Aromatics and Spice

• 1 yellow onion, finely diced (about 2 cups)
• 1 clove garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp berbere spice mix (adjust to taste)

Liquids and Vegetables

• 1 cup tomato sauce (plain, not seasoned)
• 1 can coconut milk (full fat, 13.66 oz)
• 5 cups spinach, roughly chopped (about 5 ounces)
• 1 tsp sea salt (or to taste)

Instructions

1. Prepare and brown the chicken: Preheat a 9-10″ skillet over medium-high heat. Add 1 tablespoon of avocado oil, then add the chicken pieces. Sauté for 4-5 minutes until the chicken starts to brown and is mostly cooked through. Remove chicken from pan and set aside.
2. Sauté aromatics: In the same pan, add the remaining 1 tablespoon of avocado oil. Add finely diced onion, minced garlic, and minced ginger. Cook over medium-low heat for 3-4 minutes until onions begin to turn translucent.
3. Add spices and liquids: Stir in the berbere spice mix until well combined with the aromatics. Pour in the tomato sauce followed by the full-fat coconut milk.
4. Simmer the curry: Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, allowing the sauce to thicken and flavors to meld.
5. Add chicken and spinach: Return the partially cooked chicken to the pan. Pile the chopped spinach on top of the curry and let it wilt gently for about 1 minute before stirring. Continue cooking 2-3 more minutes until spinach is fully wilted and integrated.
6. Season and serve: Taste and season with sea salt as desired. Serve immediately. Leftovers can be reheated on the stovetop and taste great the next day.

Notes

• Adjust the amount of berbere spice mix according to your heat preference.
• Use full-fat coconut milk for a creamier texture and richer flavor.
• Spinach can be substituted with kale or collard greens if preferred.
• This curry pairs wonderfully with rice, injera, or flatbread.
• Leftovers reheat well on the stovetop over low heat.

Keywords: Ethiopian chicken curry, berbere spice chicken, coconut milk curry, spicy chicken curry, creamy chicken curry, stovetop curry recipe