Berbere-Spiced Chicken Curry with Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

A rich, aromatic chicken curry simmered with Ethiopian berbere spice and tender potatoes, served with warm injera bread. This Ethiopian-inspired curry recipe, 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.

Prep: 25 min Cook: 35 min Serves 4 Ethiopian cuisine 520 cal/serving

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Ingredients

1.5 lbs boneless chicken thighs
3 tbsp berbere spice blend
1 large, finely diced onion
4 cloves, minced garlic
1 tbsp, grated fresh ginger
3 medium, peeled and cubed potatoes
1 can (13.5 oz) coconut milk
2 tbsp tomato paste
2 tbsp vegetable oil
1/4 cup, chopped fresh cilantro

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Instructions

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.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant without browning.
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.
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.
Step 5: Bring to a gentle simmer, cover, and cook for 25 minutes until potatoes are tender and chicken is cooked through.
Step 6: Stir in 1/4 cup chopped cilantro just before serving, ensuring it's fully incorporated without wilting.