Description
This Creamy Ethiopian Berbere Chicken Curry is a flavorful and aromatic dish blending tender chicken thighs with a rich sauce made from berbere spice mix, coconut milk, and tomato sauce. Enhanced with fresh spinach and seasoned with garlic, ginger, and onions, this curry offers a unique twist on traditional Ethiopian flavors, perfect for a comforting dinner that serves six.
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs, cut into 1/2″ pieces
- 2 tbsp avocado oil (divided)
Vegetables and Aromatics
- 1 yellow onion, finely diced (about 2 cups)
- 1 clove garlic, minced
- 1 tbsp fresh ginger, minced
- 5 cups fresh spinach, roughly chopped (5 ounces)
Spices and Sauces
- 2 tbsp berbere spice mix (adjust to taste)
- 1 cup tomato sauce (plain, not seasoned)
- 1 can coconut milk (full fat, 13.66 oz)
- 1 tsp sea salt (or to taste)
Instructions
- Prepare and Sauté the Chicken: Prep all ingredients before starting. Heat a 9-10″ skillet over medium-high heat. Once hot, add 1 tablespoon of avocado oil and the chicken pieces. Sauté for 4-5 minutes until chicken begins to brown and is mostly cooked through. Remove chicken from the pan and set aside.
- Sauté Aromatics: To the same pan, add the remaining 1 tablespoon of avocado oil, then add diced onions, minced garlic, and ginger. Cook over medium-low heat for 3-4 minutes until onions turn translucent.
- Add Spices and Liquids: Stir in the berbere spice mix to incorporate it with the aromatics. Then pour in the tomato sauce followed by the full-fat coconut milk. Stir well to combine all ingredients.
- Simmer the Curry: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Add Chicken and Spinach: Return the browned chicken to the pan and pile the chopped spinach on top without stirring immediately. Let the heat wilt the spinach for about 1 minute before gently mixing it into the curry.
- Final Cooking and Seasoning: Cook until the spinach is just wilted, around 2-3 minutes. Taste and season with sea salt as needed. Serve immediately for best flavor. Leftovers can be reheated gently on the stovetop.
Notes
- Adjust the amount of berbere spice mix to your heat tolerance—it can be quite spicy.
- Use full-fat coconut milk for a creamy texture; light versions will result in thinner sauce.
- Leftovers reheat well over low heat on the stovetop to maintain flavor and texture.
- Serve with rice, injera, or flatbread to soak up the delicious sauce.
