Coconut-Infused Berbere Chicken Curry with Ginger and Garlic

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

Tender chicken pieces cooked in a rich, creamy coconut sauce seasoned with Ethiopian berbere and fresh ginger for a luscious flavor balance. This Ethiopian-inspired curry recipe, ready in about 45 minutes, pairs boneless chicken thighs, berbere spice blend, coconut milk 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.

Ingredients

• 1.5 lbs, cut into 2-inch pieces boneless chicken thighs
• 2 tbsp berbere spice blend
• 1 can (14 oz) full-fat coconut milk
• 1 large, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 6-7 minutes until translucent and lightly golden.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 2 tablespoons berbere spice blend and 2 tablespoons tomato paste, stirring continuously for 2 minutes to toast the spices and combine with the tomato paste.
4. Step 4: Add 1.5 pounds boneless chicken thigh pieces, stirring to coat them thoroughly in the spice mixture. Cook for 5 minutes until the chicken starts to brown.
5. Step 5: Pour in 14 ounces full-fat coconut milk, stirring gently. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
6. Step 6: Reduce heat to low and simmer uncovered for 20 minutes until the chicken is cooked through and the sauce thickens slightly.
7. Step 7: Remove from heat and stir in 1 tablespoon fresh lime juice for brightness.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro and serve warm with steamed rice or flatbread.