One-Pot Coconut Berbere Chicken Curry with Basmati Rice

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

A fragrant one-pot chicken curry combining Ethiopian berbere spices with creamy coconut milk, served over fluffy basmati rice for a comforting meal. This african-inspired curry ready in about 45 minutes pairs tablespoons berbere spice blend, (13.5 oz) coconut milk, medium, finely chopped white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 30 min Serves 4 African cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large deep skillet or Dutch oven over medium heat. Add 1 medium finely chopped white onion and cook for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tablespoon minced fresh ginger, and 2 tablespoons berbere spice blend. Cook for 2 minutes until aromatic.
  3. Step 3: Add 1.5 pounds cubed boneless chicken breasts to the skillet, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Sauté for 5 minutes until the chicken starts to brown.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 2 cups chicken broth. Stir to combine and bring to a simmer.
  5. Step 5: Add 1.5 cups rinsed basmati rice, stir gently, then cover and reduce heat to low. Cook for 18-20 minutes until rice is tender and chicken is cooked through.
  6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does One-Pot Coconut Berbere Chicken Curry with Basmati Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 One-Pot Coconut Berbere Chicken Curry with Basmati Rice?

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 (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in One-Pot Coconut Berbere Chicken Curry with Basmati Rice?

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 One-Pot Coconut Berbere Chicken Curry with Basmati Rice 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 One-Pot Coconut Berbere Chicken Curry with Basmati Rice?

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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