15-Minute Stirred Ethiopian Chicken Curry with Ginger and Berbere

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A speedy Ethiopian-inspired chicken curry that combines fresh ginger, garlic, and berbere spice for a quick, bold-flavored weeknight meal. This Ethiopian-inspired curry recipe, ready in about 20 minutes, pairs chicken breast, berbere spice, garlic cloves 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 Ethiopian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 pound, thinly sliced chicken breast
2 tablespoons berbere spice
4, minced garlic cloves
2 tablespoons, finely grated fresh ginger
1 medium, thinly sliced yellow onion
1/2 cup tomato sauce
2 tablespoons vegetable oil
1/2 cup water
1 teaspoon salt
2 tablespoons, chopped (optional) fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 medium thinly sliced yellow onion and sauté for 3 minutes until soft and just beginning to brown.
Step 2: Add 4 minced garlic cloves and 2 tablespoons finely grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tablespoons berbere spice, mixing well and cooking for 1 minute to toast the spices.
Step 4: Add 1 pound thinly sliced chicken breast, stirring to coat in the spice mixture, and cook for 5 minutes until the chicken pieces start turning opaque.
Step 5: Pour in 1/2 cup tomato sauce and 1/2 cup water, season with 1 teaspoon salt, and stir to combine. Reduce heat to medium and simmer uncovered for 5 minutes until sauce thickens slightly and chicken is cooked through.
Step 6: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley on top before serving.