Creamy Ethiopian Berbere Chicken Curry Recipe
This Creamy Ethiopian Berbere Chicken Curry is a flavorful and comforting dish featuring tender chicken thighs simmered in a rich coconut milk and tomato sauce infused with aromatic berbere spice. Enhanced with fresh spinach, this curry offers a vibrant, slightly spicy Ethiopian-inspired meal perfect for any night.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
- 2 tbsp avocado oil (divided)
- 1 tsp sea salt (or to taste)
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 & Liquids
- 2 tbsp berbere spice mix (adjust to taste)
- 1 cup plain tomato sauce
- 1 can (13.66 oz) full-fat coconut milk
Instructions
- Prep and Sauté Chicken: Preheat a 9-10 inch skillet over medium-high heat. Add 1 tablespoon avocado oil and the chicken pieces. Sauté for 4-5 minutes, until the chicken is beginning to brown and mostly cooked through. Remove chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the diced onion, minced garlic, and ginger. Cook over medium-low heat for 3-4 minutes until onions start to turn translucent.
- Add Spices and Liquids: Stir in the berbere spice mix to coat the aromatics, then pour in the tomato sauce and coconut milk. Bring the mixture to a boil.
- Simmer the Curry: Reduce heat and let the curry simmer gently for about 10 minutes, allowing it to thicken and the flavors to meld beautifully.
- Combine Chicken and Spinach: Return the chicken to the pan and pile the chopped spinach on top. Let the heat wilt the spinach uncovered for about 1 minute before mixing it into the curry to avoid overcooking.
- Final Wilt and Season: Stir the spinach through and let it wilt fully for another 2-3 minutes. Adjust seasoning with sea salt as needed, then serve immediately.
Notes
- Berbere spice mix can be adjusted to your preferred heat level; start with 1 tablespoon if you like it milder.
- Using boneless skinless chicken thighs keeps the curry juicy and tender.
- Coconut milk adds a rich creaminess making the curry dairy-free and slightly sweet.
- Leftovers reheat well on the stovetop, making this recipe great for meal prep.
- Serve with injera, rice, or flatbread for a complete Ethiopian-inspired meal.
Keywords: Berbere chicken curry, Ethiopian chicken curry, coconut milk chicken, spicy chicken curry, gluten free chicken recipe
