Berbere-Spiced Chicken Curry with Potatoes

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

A rich, aromatic chicken curry simmered with Ethiopian berbere spice and tender potatoes, served with warm injera bread. This ethiopian-inspired curry ready in about 60 minutes pairs boneless chicken thighs, berbere spice blend, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.2 (14 ratings) Prep: 25 min Cook: 35 min Serves 4 Ethiopian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 large diced onion and cook for 5 minutes until translucent and golden.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant without browning.
  3. Step 3: Add 1.5 lbs boneless chicken thighs and 3 tbsp berbere spice blend, stirring to coat evenly and cooking for 2 minutes to toast the spices.
  4. Step 4: Mix in 2 tbsp tomato paste and cook for 1 minute, then pour in 1 can coconut milk and 3 medium cubed potatoes.
  5. Step 5: Bring to a gentle simmer, cover, and cook for 25 minutes until potatoes are tender and chicken is cooked through.
  6. Step 6: Stir in 1/4 cup chopped cilantro just before serving, ensuring it's fully incorporated without wilting.

Frequently asked questions

How long does Berbere-Spiced Chicken Curry with Potatoes take to make?

Total time is about 60 minutes (25 min prep + 35 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 Potatoes?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Berbere-Spiced Chicken Curry with Potatoes?

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 Potatoes 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 Potatoes?

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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