Creamy Ethiopian Berbere Chicken Curry
Creamy Ethiopian Berbere Chicken Curry is a delightful dish that will transport your taste buds to the vibrant streets of Ethiopia. This comforting curry combines succulent chicken with a rich, aromatic sauce made from Ethiopian berbere spices and creamy coconut milk. Perfect for weeknight dinners or impressing guests, this recipe is simple yet packed with flavor, making every bite a warm embrace of spices and creaminess. Serve it over rice or with warm naan for an unforgettable meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Ethiopian
Ingredients
- 3–4 boneless skinless chicken breasts (1.5 lbs)
- 2 tbsp Ethiopian berbere spice mix
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in minced garlic and grated ginger; cook until fragrant, about 1-2 minutes.
- Add cubed chicken breasts and berbere spice mix; cook until chicken is no longer pink, about 5 minutes.
- Pour in coconut milk and stir well to combine; bring to a gentle simmer.
- Season with salt and pepper; reduce heat and let simmer for 15-20 minutes until slightly thickened.
- Serve over steamed rice or with flatbreads for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For a vegetarian version, substitute chicken with chickpeas or lentils. Adjust the spice level by adding more or less berbere spice according to your preference. Store leftovers in an airtight container in the fridge for up to four days; reheat gently on the stove.