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 (divided); 1 yellow onion, finely diced (about 2 cups); 1 clove garlic, minced; 1 tbsp minced fresh ginger; 2 tbsp berbere spice mix; 1 tsp sea salt (or to taste); 1 cup plain tomato sauce (unsweetened and unseasoned); 1 can (13.66 oz) full fat coconut milk; 5 cups roughly chopped spinach (about 5 ounces)

Jump to Recipe

Introduction

This Creamy Ethiopian Berbere Chicken Curry combines bold, aromatic spices with tender chicken and a luscious coconut milk sauce. It’s a flavorful dish that brings warmth and comfort to any weeknight dinner. Easy to prepare yet packed with vibrant tastes, it’s sure to become a new favorite.

The image shows a white cast iron skillet filled with a creamy orange sauce mixed with wilted dark green spinach leaves and small chunks of what appears to be chicken, creating a rich texture. The sauce has a smooth, thick consistency with swirls of white cream on the surface, adding contrast. A wooden spoon rests inside the skillet, partially submerged in the sauce, with a white and black striped cloth placed beside the skillet on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Prep all ingredients before cooking. Heat a 9-10″ skillet over medium-high heat. Once hot, add 1 tablespoon avocado oil and the chicken. Sauté until the chicken is mostly cooked and beginning to brown, about 4-5 minutes.
Step 2: Remove the chicken from the pan and set aside. Add the remaining 1 tablespoon avocado oil to the pan along with the onion, garlic, and ginger.
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 curry to a boil, then reduce the heat and let it simmer until thickened and the flavors meld, about 10 minutes.
Step 5: Return the chicken to the pan and pile the spinach over the top. Let the steam wilt the spinach for about 1 minute before stirring it in to prevent overcooking.
Step 6: Once the spinach is just wilted, about 2-3 minutes, season with sea salt to taste and serve immediately.

Tips & Variations

For a milder curry, reduce the berbere spice mix to 1 tablespoon or use less according to your spice tolerance.
Swap chicken thighs for breast if you prefer leaner meat, but thighs stay more tender in this slow simmer.
Try adding diced tomatoes or a splash of lemon juice for extra brightness.
Serve over steamed rice or with warm flatbread to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also freeze the curry for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white cast iron pan filled with a rich, creamy orange-brown curry sauce mixed with dark green wilted spinach leaves and small pieces of white chicken scattered evenly throughout. The surface of the curry is shiny with a slight swirl of cream, adding texture and lightness. A wooden spoon rests inside the pan, slightly submerged in the sauce. The pan is placed on a white marbled surface with a white cloth that has black stripes underneath the handle. There are small drops and splashes of the curry sauce around the pan edge. 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 typically made with chili peppers, garlic, ginger, basil, rue, and other spices. It provides a warm, complex heat and deep flavor to dishes like this curry.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works best in this recipe. It wilts quickly and adds a fresh texture. Frozen spinach can be used but should be thawed and drained well before adding to avoid excess water in the curry.