Ethiopian-Inspired Chicken and Vegetable Curry with Spiced Butter

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

A fragrant curry combining tender chicken and mixed vegetables simmered in a berbere-spiced butter sauce, finished with fresh herbs. This ethiopian-inspired curry ready in about 55 minutes pairs boneless chicken thighs, carrots, green beans 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 3 tbsp niter kibbeh in a large skillet over medium heat. Add 1 large chopped yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger, sauté for 6 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 3 minutes until aromatic.
  3. Step 3: Add 1 lb cut boneless chicken thighs and cook, stirring occasionally, for 5 minutes until chicken starts to brown.
  4. Step 4: Add 2 sliced carrots and 1 cup trimmed green beans, stirring to combine.
  5. Step 5: Pour in 1 1/2 cups chicken broth, season with 1 tsp salt and 1/2 tsp black pepper, bring to a simmer.
  6. Step 6: Cover and cook on low heat for 25 minutes until chicken is cooked through and vegetables are tender.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve warm with injera or rice.

Frequently asked questions

How long does Ethiopian-Inspired Chicken and Vegetable Curry with Spiced Butter take to make?

Total time is about 55 minutes (15 min prep + 40 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 Chicken and Vegetable Curry with Spiced Butter?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Ethiopian-Inspired Chicken and Vegetable Curry with Spiced Butter?

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 Chicken and Vegetable Curry with Spiced Butter 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 Chicken and Vegetable Curry with Spiced Butter?

Ethiopian 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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