15-Minute Stirred Ethiopian Chicken Curry with Ginger and Berbere

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

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 ready in about 20 minutes pairs pound, thinly sliced chicken breast, tablespoons berbere spice, minced 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
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 4 minced garlic cloves and 2 tablespoons finely grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tablespoons berbere spice, mixing well and cooking for 1 minute to toast the spices.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley on top before serving.

Frequently asked questions

How long does 15-Minute Stirred Ethiopian Chicken Curry with Ginger and Berbere 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 Stirred Ethiopian Chicken Curry with Ginger and Berbere?

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 tablespoons berbere spice from drying out.

Can I substitute ingredients in 15-Minute Stirred Ethiopian Chicken Curry with Ginger and Berbere?

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 Stirred Ethiopian Chicken Curry with Ginger and Berbere 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 Stirred Ethiopian Chicken Curry with Ginger and Berbere?

Ethiopian 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.

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