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Creamy Ethiopian Berbere Chicken Curry Recipe

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4.1 from 12 reviews

This Creamy Ethiopian Berbere Chicken Curry is a deliciously spiced yet mild dish featuring tender chicken thighs simmered in a fragrant blend of berbere spices, tomato sauce, and coconut milk, finished with fresh spinach. Perfect for a comforting dinner, it’s a simple one-pan meal with rich flavors and a creamy texture.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

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

Vegetables & 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 & Sauces

  • 2 tbsp berbere spice mix (adjust to taste)
  • 1 cup plain tomato sauce
  • 1 can (13.66 oz) full fat coconut milk
  • 1 tsp sea salt (or to taste)

Instructions

  1. Prep Ingredients: Prepare all ingredients by cutting the chicken into 1/2 inch pieces, dicing the onion, mincing the garlic and ginger, and roughly chopping the spinach.
  2. Cook Chicken: Preheat a 9-10 inch 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. Remove the chicken and set aside.
  3. Sauté Aromatics: Add the remaining 1 tablespoon of avocado oil to the pan. Add the diced onion, minced garlic, and ginger. Cook over medium-low heat for 3-4 minutes until the onions start turning translucent.
  4. Add Spices and Liquids: Stir in the berbere spice mix to coat the aromatics. Pour in the tomato sauce and coconut milk, stirring everything together.
  5. Simmer Curry: Bring the curry to a boil, then reduce heat to low and simmer for about 10 minutes until the sauce thickens and the flavors meld.
  6. Add Chicken and Spinach: Return the cooked chicken to the pan. Pile chopped spinach on top and let it wilt from the heat for about 1 minute before stirring in gently. Continue to cook until the spinach is just wilted, approximately 2-3 minutes.
  7. Season and Serve: Taste and adjust sea salt as needed. Serve immediately with your choice of side. Leftovers reheat well on the stovetop.
  8. Bonus Presentation Tip: Optionally, reserve 1-2 tablespoons of coconut milk to drizzle over the finished curry for an attractive finish.

Notes

  • Berbere spice heat varies greatly, so taste yours first and use less if you prefer milder curry.
  • Save some coconut milk to drizzle on top when serving for a lovely creamy presentation.
  • Leftover curry stores well and can be reheated gently on the stovetop.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Ethiopian

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