Coconut-Braised Berbere Chicken with Creamy Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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.

Succulent chicken simmered in a luscious coconut milk sauce infused with aromatic berbere spices for a rich, mildly spicy curry. This Ethiopian-inspired curry recipe, ready in about 35 minutes, pairs chicken breasts, berbere spice blend, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 390 cal/serving

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Ingredients

1 pound, cut into 1-inch pieces chicken breasts
2 tablespoons berbere spice blend
1 can (13.5 oz), full fat coconut milk
1 large, diced yellow onion
3 cloves, minced garlic cloves
1 tablespoon, minced fresh ginger
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon, freshly squeezed lemon juice
2 tablespoons, chopped (optional) fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, stirring for 1 minute until fragrant but not browned.
Step 3: Sprinkle 2 tablespoons berbere spice blend over the onion mixture and cook for 1 minute to release the spices' aroma.
Step 4: Add 1 pound cut chicken breast pieces, stirring to coat with the spices and onions. Cook for 5 minutes until the chicken starts to brown.
Step 5: Pour in 1 can (13.5 oz) full-fat coconut milk, stirring well to combine. Season with 3/4 teaspoon salt and 1/4 teaspoon ground black pepper.
Step 6: Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
Step 7: Stir in 1 tablespoon freshly squeezed lemon juice and sprinkle 2 tablespoons chopped fresh cilantro over the curry before serving with steamed rice or injera.