Coconut-Braised Berbere Chicken with Ginger and Garlic

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

Tender chicken simmered in a fragrant coconut milk sauce infused with berbere spice, fresh ginger, and garlic for a comforting meal. This african-inspired curry (dairy free) ready in about 45 minutes pairs tablespoons berbere spice blend, (13.5 ounces), full-fat coconut milk, large, thinly sliced yellow onion 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 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 large thinly sliced yellow onion and sauté for 8 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 2 teaspoons grated fresh ginger, and 2 tablespoons berbere spice blend. Cook for 2 minutes until the spices are aromatic.
  3. Step 3: Add 1 tablespoon tomato paste and stir for 1-2 minutes to deepen the sauce color.
  4. Step 4: Add 1.25 pounds boneless chicken thigh pieces, tossing to coat with the spice mixture. Cook for 4 minutes, turning occasionally to brown the chicken slightly.
  5. Step 5: Pour in 1 can (13.5 ounces) full-fat coconut milk and 1 teaspoon salt, then bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Stir in 1 tablespoon fresh lime juice and season with 1/2 teaspoon black pepper.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with steamed basmati rice or injera.

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Frequently asked questions

How long does Coconut-Braised Berbere Chicken with Ginger and Garlic 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 Coconut-Braised Berbere Chicken with Ginger and Garlic?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Coconut-Braised Berbere Chicken with Ginger and Garlic?

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 Coconut-Braised Berbere Chicken with Ginger and Garlic 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.

Is Coconut-Braised Berbere Chicken with Ginger and Garlic dairy free?

Yes — this recipe is tagged dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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