Berbere-Spiced Chicken Curry with Coconut Milk and Vegetables

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

A vibrant Ethiopian-inspired curry simmered with berbere spices, creamy coconut milk, and hearty vegetables for a flavorful and balanced meal. This african-inspired curry ready in about 45 minutes pairs cut into 1-inch cubes chicken breast, berbere spice mix, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 30 min Serves 4 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
  2. Step 2: Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
  4. Step 4: Sprinkle 2 tbsp berbere spice evenly over the aromatics and cook for 2 minutes, stirring constantly to release fragrance.
  5. Step 5: Add 1 lb chicken breast cubes, stirring well to coat with spices, and cook for 6 minutes until the edges turn white.
  6. Step 6: Mix in 1 cup canned diced tomatoes, 1 diced red bell pepper, and 1 sliced carrot, stirring to combine.
  7. Step 7: Pour in 1 1/2 cups coconut milk and add 1 tsp salt, stirring well.
  8. Step 8: Bring the curry to a gentle simmer, reduce heat to low, cover, and cook for 20 minutes until chicken is cooked through and vegetables are tender.
  9. Step 9: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Berbere-Spiced Chicken Curry with Coconut Milk and Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Berbere-Spiced Chicken Curry with Coconut Milk and Vegetables?

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 mix from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Curry with Coconut Milk and Vegetables?

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 Berbere-Spiced Chicken Curry with Coconut Milk and Vegetables 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 Berbere-Spiced Chicken Curry with Coconut Milk and Vegetables?

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.

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