Creamy Ethiopian Berbere Chicken Curry Recipe
This Creamy Ethiopian Berbere Chicken Curry is a vibrant, aromatic dish featuring tender chicken thighs simmered in a fragrant blend of berbere spices, tomato sauce, and rich coconut milk. Enhanced with fresh spinach, this curry offers a perfect balance of heat, creaminess, and nutritious greens, perfect for an inviting weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
Ingredients
Chicken and Oil
- 1 pound boneless skinless chicken thighs, cut into 1/2″ pieces
- 2 tbsp avocado oil
Vegetables and Aromatics
- 1 yellow onion, finely diced (about 2 cups)
- 1 clove garlic, minced
- 1 tbsp minced fresh ginger
- 5 cups spinach, roughly chopped (about 5 ounces)
Spices and Liquids
- 2 tbsp berbere spice mix (adjust to taste)
- 1 cup plain tomato sauce (not seasoned)
- 1 can (13.66 oz) full-fat coconut milk
- 1 tsp sea salt (or to taste)
Instructions
- Prep and Brown Chicken: Preheat a 9-10″ skillet over medium-high heat. Add 1 tablespoon of avocado oil and the chicken pieces. Sauté for 4-5 minutes until the chicken is beginning to brown and mostly cooked through, then remove from the pan and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of avocado oil to the pan. Stir in the diced onion, minced garlic, and fresh ginger. Cook over medium-low heat for 3-4 minutes until the onions start to turn translucent.
- Add Spices and Liquids: Stir in the berbere spice mix, then pour in the tomato sauce and coconut milk. Mix thoroughly to combine all flavors.
- Simmer Curry: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 10 minutes until the curry thickens and the flavors meld together.
- Combine Chicken and Spinach: Return the browned chicken to the pan, then pile the chopped spinach on top of the curry. Let the heat wilt the spinach for about 1 minute before stirring it into the curry.
- Final Wilt and Season: Stir gently until the spinach is just wilted, about 2-3 minutes. Season the curry with sea salt to taste and serve immediately. Leftovers reheat well on the stovetop.
Notes
- Adjust the amount of berbere spice mix according to your heat preference.
- Use full-fat coconut milk for the best creamy texture.
- Leftovers keep well and are best reheated gently on the stove.
- For a thicker sauce, simmer a bit longer or reduce the coconut milk slightly.
- Serve with rice, injera, or flatbread for a complete meal.
