Ginger-Garlic Berbere Chicken with Caramelized Onions

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

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.

A hearty chicken curry enriched with the warmth of berbere spice, fresh ginger, and garlic, balanced by sweet caramelized onions. This Ethiopian-inspired curry recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, butter, 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: 45 min Serves 4 Ethiopian cuisine 380 cal/serving

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Ingredients

1 pound, cut into chunks boneless skinless chicken thighs
3 tablespoons butter
2 medium, thinly sliced yellow onion
3, minced garlic cloves
1 tablespoon, grated fresh ginger
2 tablespoons berbere spice
1 tablespoon tomato paste
1.5 cups water
1 teaspoon salt

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Instructions

Step 1: Melt 3 tablespoons butter in a large skillet over medium heat until foaming, then add 2 medium thinly sliced yellow onions. Cook for 15 minutes, stirring frequently until onions are deeply golden and caramelized.
Step 2: Add 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 tablespoons berbere spice to the onions. Stir and cook for 2 minutes until fragrant.
Step 3: Stir in 1 tablespoon tomato paste, mixing well, then add 1 pound boneless skinless chicken thighs cut into chunks. Cook for 6-8 minutes, stirring often until chicken is lightly browned.
Step 4: Pour in 1.5 cups water, add 1 teaspoon salt, bring to a simmer, then cover and reduce heat to low. Simmer for 25 minutes until chicken is tender and sauce is thickened.
Step 5: Uncover and stir, simmer an additional 5 minutes to concentrate flavors. Serve immediately with injera or flatbread.