Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil

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

Tender chicken pieces cooked in a vibrant berbere spiced curry base with sautéed onions and garlic for a warming, aromatic dish. This african-inspired curry ready in about 35 minutes pairs tablespoons avocado oil, minced garlic clove, tablespoons berbere spice 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 African cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Stir in 1 minced garlic clove and cook for 1 minute until fragrant.
  3. Step 3: Add 2 tablespoons of berbere spice and 1 tablespoon tomato paste, cooking for 2 minutes to toast the spices and deepen flavor.
  4. 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.
  5. 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.
  6. Step 6: Cover and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
  7. Step 7: Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving with rice or flatbread.

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Frequently asked questions

How long does Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil take to make?

Total time is about 35 minutes (10 min prep + 25 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 Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil?

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 tablespoons avocado oil from drying out.

Can I substitute ingredients in Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil?

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 Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil 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.

What goes well with Ethiopian-Inspired Berbere Chicken Curry with Avocado Oil?

African curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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