Layered Ethiopian-Inspired Chicken Curry with Caramelized Onions

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

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 richly layered chicken curry featuring deeply caramelized onions, berbere spices, and tender chicken pieces slow-cooked to perfection. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs chicken thighs, berbere spice blend, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 5, 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: 15 min Cook: 70 min Serves 5 Ethiopian cuisine 460 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces, bone-in and skin removed chicken thighs
2.5 tbsp berbere spice blend
3 large, thinly sliced yellow onions
5 cloves, minced garlic cloves
1.5 tbsp, grated fresh ginger
2 tbsp tomato paste
3 tbsp vegetable oil
1.5 cups chicken stock
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed skillet over medium heat. Add 3 large thinly sliced yellow onions and cook, stirring frequently, for 25 minutes until deeply caramelized and golden brown.
Step 2: Add 5 minced garlic cloves and 1.5 tbsp grated fresh ginger to the caramelized onions, cooking for 2 minutes until fragrant.
Step 3: Stir in 2.5 tbsp berbere spice blend and cook for 1 minute to bloom the spices.
Step 4: Mix in 2 tbsp tomato paste and cook for 3 minutes, stirring to deepen the flavor.
Step 5: Add 6 bone-in chicken thighs, skin removed, to the pan. Brown the chicken on all sides for about 6 minutes.
Step 6: Pour in 1.5 cups chicken stock, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer.
Step 7: Cover and reduce heat to low, cooking for 35 minutes until the chicken is tender and the sauce thickens.
Step 8: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavors. Serve hot with injera or steamed rice.