Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

Tender chicken pieces cooked in a vibrant berbere spiced curry base with sautéed onions and garlic for a warming, aromatic dish. This Ethiopian-inspired curry recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

1 pound, cut into 1/2-inch pieces boneless skinless chicken thighs
2 tablespoons avocado oil
1 large, finely diced (about 2 cups) yellow onion
1, minced garlic clove
2 tablespoons berbere spice
1 tablespoon tomato paste
1 cup coconut milk
3/4 teaspoon salt
2 tablespoons, chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons of avocado oil in a large skillet over medium heat until shimmering, then add 1 large finely diced yellow onion (about 2 cups). Sauté for 5 minutes until softened and translucent.
Step 2: Stir in 1 minced garlic clove and cook for 1 minute until fragrant.
Step 3: Add 2 tablespoons of berbere spice and 1 tablespoon tomato paste, cooking for 2 minutes to toast the spices and deepen flavor.
Step 4: Add 1 pound of boneless skinless chicken thighs cut into 1/2-inch pieces, stirring to coat with the spice mixture. Cook for 5 minutes until the chicken begins to brown.
Step 5: Pour in 1 cup of coconut milk and season with 3/4 teaspoon salt. Bring to a gentle simmer and reduce heat to low.
Step 6: Cover and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
Step 7: Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving with rice or flatbread.