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

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Introduction

This Creamy Ethiopian Berbere Chicken Curry is a flavorful and comforting dish that brings the warm, spicy notes of berbere seasoning into a rich coconut milk sauce. It’s perfect for a weeknight dinner that feels a bit special and pairs wonderfully with rice or flatbread.

A large white skillet contains a creamy orange sauce filled with vibrant green spinach leaves and small chunks of light brown mushrooms, all mixed together in a rich texture. The sauce has swirls of white cream on top, adding a smooth contrast. A wooden spoon rests inside the skillet, partially dipped in the sauce. The skillet sits on a white marbled surface with a folded white cloth with black stripes beside it. 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 full-fat coconut milk (13.66 oz)
5 cups spinach, roughly chopped (about 5 ounces)
1 tsp sea salt (or to taste)

Instructions

Step 1: Prep all ingredients. Heat a 9-10″ skillet over medium-high heat. Add 1 tablespoon avocado oil and the chicken pieces. Sauté until the chicken starts to brown and is mostly cooked through, about 4-5 minutes.
Step 2: Remove the chicken and set aside. Add the remaining 1 tablespoon avocado oil to the skillet along with the diced onion, garlic, and ginger.
Step 3: Cook over medium-low heat for 3-4 minutes until onions soften and turn translucent. Stir in the berbere spice mix.
Step 4: Pour in the tomato sauce and coconut milk. Bring the mixture to a boil, then lower the heat and let it simmer until thickened and flavors meld, about 10 minutes.
Step 5: Return the chicken to the pan. Pile the chopped spinach on top and allow it to wilt in the simmering curry for about 1 minute before stirring it in. This technique helps keep the spinach tender yet vibrant.
Step 6: Continue cooking until the spinach is just wilted, around 2-3 minutes. Season with sea salt to taste and serve immediately.

Tips & Variations

Adjust the berbere spice amount to your heat preference—start with less and add more as you go.
Swap spinach for kale or collard greens, but add slightly earlier as they take longer to soften.
Serve this curry with basmati rice, injera, or warm naan for a complete meal.

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. You may want to add a splash of water or coconut milk when reheating if the curry has thickened too much.

How to Serve

A white skillet filled with a thick, creamy orange-brown sauce that has visible chunks of light-colored chicken and bright green spinach leaves scattered throughout. The sauce has a smooth texture with some swirls of cream on top, creating a marbled effect. A wooden spoon with a light brown handle rests inside the skillet, partially submerged in the rich sauce. The skillet is placed on a white marbled textured surface with a white cloth featuring black stripes beneath the handle. Small droplets of sauce are splattered around the skillet, adding to the casual, homemade feel. 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 that typically includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain, and fenugreek. It adds a complex, spicy, and aromatic flavor to dishes.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs tend to stay juicier and more flavorful in this curry. If using breast, watch the cooking time closely to avoid drying out the meat.