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–+ servings

Creamy Ethiopian Berbere Chicken Curry

A rich and flavorful Ethiopian-inspired chicken curry made with a blend of spices and creamy coconut milk, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound chicken thighs boneless, skinless
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 tablespoons berbere spice blend
  • 1 can coconut milk full fat
For the Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté for 5 minutes until translucent.
  3. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
  4. Add the chicken thighs to the skillet, cooking for 5-7 minutes until browned on all sides.
  5. Sprinkle the berbere spice blend over the chicken, stirring to coat.
  6. Pour in the coconut milk, bring to a simmer, and reduce heat to low.
  7. Cover and let cook for 25-30 minutes, or until the chicken is cooked through and tender.
  8. Serve the curry hot, garnished with chopped cilantro and lime wedges.

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 28gFat: 35gSaturated Fat: 15gSodium: 300mgFiber: 3gSugar: 4g

Notes

Serve this curry with steamed rice or injera for a complete meal. Adjust the spice level by using more or less berbere spice according to your taste.

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