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Creamy Ethiopian Berbere Chicken Curry Recipe

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4.2 from 14 reviews

This Creamy Ethiopian Berbere Chicken Curry is a fragrant and flavorful dish featuring tender chicken thighs simmered in a rich coconut milk and tomato sauce, infused with traditional Ethiopian berbere spice. Enhanced with fresh spinach, this curry offers a perfect balance of heat and creaminess, ideal for a comforting and exotic weeknight dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 pound boneless, skinless chicken thighs, cut into 1/2″ pieces
  • 2 tbsp avocado oil

Aromatics & Spices

  • 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)

Liquids & Greens

  • 1 cup plain tomato sauce
  • 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. Prep and Sauté Chicken: Prepare all ingredients before cooking. Heat a 9-10 inch skillet over medium-high heat. Add 1 tablespoon of avocado oil and the chicken pieces. Sauté until chicken starts to brown and is mostly cooked through, about 4-5 minutes. Remove chicken and set aside.
  2. Sauté Aromatics: Add remaining 1 tablespoon of avocado oil to the skillet. Add the diced onion, minced garlic, and minced ginger. Cook over medium-low heat for 3-4 minutes until onions turn translucent.
  3. Add Spices and Liquids: Stir in the berbere spice mix, then add the tomato sauce and coconut milk. Mix well to combine all ingredients.
  4. Simmer Curry: Bring the mixture to a boil, then reduce heat to a simmer. Allow the curry to thicken and flavors to develop, about 10 minutes.
  5. Add Chicken and Spinach: Return the cooked chicken to the pan. Pile the chopped spinach on top and let it wilt from the heat for about 1 minute before stirring it into the curry to avoid over-wilting.
  6. Finish and Serve: Stir until spinach is just wilted, about 2-3 minutes. Season with sea salt to taste. Serve immediately. Leftovers can be reheated on the stovetop.

Notes

  • Adjust the amount of berbere spice mix based on your preferred heat level.
  • Using boneless, skinless chicken thighs ensures juicy and tender meat.
  • Full-fat coconut milk creates a creamy texture; light coconut milk will be less rich.
  • Wilt spinach gently to maintain its bright color and texture.
  • This curry pairs well with rice or flatbread to soak up the flavorful sauce.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Ethiopian

Find it online: https://recipeteach.com/creamy-ethiopian-berbere-chicken-curry-recipe/