Creamy Ethiopian Berbere Chicken Curry Recipe
A soulful and rich Ethiopian-inspired chicken curry featuring tender chicken thighs simmered in a velvety coconut milk and tomato sauce base, infused with fragrant berbere spice mix and fresh ginger. The dish is balanced with vibrant spinach, creating a creamy, hearty meal perfect for any night of the week.
- 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
- 2 tbsp avocado oil (divided)
Spice & Aromatics
- 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)
Sauce & Greens
- 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)
Instructions
- Prepare and brown the chicken: Preheat a 9-10 inch skillet over medium-high heat. Add 1 tablespoon of avocado oil, then add the chicken pieces. Sauté the chicken for 4-5 minutes until they start to brown and are mostly cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the finely diced onion, minced garlic, and minced fresh ginger. Cook over medium-low heat for 3-4 minutes until the onions begin to turn translucent and aromatic.
- Add spices and liquids: Stir in the berbere spice mix, mixing well with the aromatics. Then add the plain tomato sauce and the full fat coconut milk. Stir to combine all ingredients thoroughly.
- Simmer the curry: Bring the curry mixture to a boil, then reduce the heat to low. Let it simmer gently for about 10 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
- Incorporate chicken and spinach: Return the cooked chicken to the skillet. Pile the roughly chopped spinach over the top and cover it with the curry heat to wilt the spinach for about 1 minute before gently mixing it in. This method prevents the spinach from overcooking.
- Final seasoning and serve: Once the spinach has just wilted (about 2-3 minutes total), season the curry with sea salt to taste. Serve immediately for the best flavor. Leftovers can be easily reheated on the stovetop.
Notes
- Adjust berbere spice quantity to taste depending on your heat preference.
- Use full fat coconut milk for a rich and creamy texture.
- Serve over rice or with flatbread for a complete meal.
- Leftovers store well refrigerated and reheat nicely on stovetop.
Keywords: Berbere Chicken Curry, Ethiopian Chicken Curry, Coconut Curry, Spicy Chicken Stew, Berbere Spice, Spinach Chicken Curry
