15-Minute Ethiopian Spiced Chicken Curry with Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fast and flavorful Ethiopian chicken curry bursting with berbere spices and fresh tomato base, perfect for weeknight meals. This african-inspired curry ready in about 20 minutes pairs berbere spice blend, garlic cloves, minced, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 African cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until hot. Add 1 medium finely chopped yellow onion (150g) and sauté for 3 minutes until softened.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Stir in 1.5 tbsp berbere spice blend, toasting for 30 seconds to release the spices’ fragrance.
  4. Step 4: Add 1 lb bite-sized boneless skinless chicken thighs, stirring well to coat in the spice mixture. Cook for 5 minutes, stirring occasionally until the chicken is mostly cooked.
  5. Step 5: Add 2 medium diced fresh tomatoes (about 300g) and 3/4 cup water to the skillet, stirring to combine. Bring to a simmer, then reduce heat to medium-low.
  6. Step 6: Cook uncovered for 5 minutes until the sauce thickens and the chicken is cooked through. Season with 3/4 tsp salt and 1/4 tsp black pepper.
  7. Step 7: Garnish with 1 tbsp chopped fresh parsley or cilantro if desired, and serve immediately with injera or steamed rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does 15-Minute Ethiopian Spiced Chicken Curry with Tomatoes take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 15-Minute Ethiopian Spiced Chicken Curry with Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in 15-Minute Ethiopian Spiced Chicken Curry with Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 15-Minute Ethiopian Spiced Chicken Curry with Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with 15-Minute Ethiopian Spiced Chicken Curry with Tomatoes?

African curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes