One-Pot Coconut Berbere Chicken Curry

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.

Tender chicken pieces cooked in a creamy coconut sauce spiked with Ethiopian berbere spices for a quick and comforting meal. This Ethiopian-inspired curry recipe, ready in about 35 minutes, pairs chicken breast, cut into 1-inch cubes, berbere spice blend, coconut milk 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 chicken breast, cut into 1-inch cubes
2 tablespoons berbere spice blend
1 can (13.5 oz) coconut milk
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons olive oil
3/4 teaspoon salt
2 tablespoons fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent and soft.
Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger; cook for 1 minute until fragrant.
Step 3: Add 2 tablespoons berbere spice blend and 3/4 teaspoon salt, stirring for 30 seconds to toast the spices.
Step 4: Add 1 pound cubed chicken breast to the skillet, stirring well to coat pieces in the spiced onion mixture. Cook for 5 minutes until chicken begins to brown.
Step 5: Pour in 1 can (13.5 oz) coconut milk, stirring gently to combine. Bring to a simmer, then reduce heat to low.
Step 6: Cover and cook for 15 minutes until chicken is cooked through and sauce has thickened slightly.
Step 7: Remove from heat and sprinkle 2 tablespoons chopped fresh cilantro over the curry before serving with rice or flatbread.