Creamy Ethiopian Berbere Chicken Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
