One-Pot Ethiopian Berbere Chicken Curry with Coconut Milk

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

A creamy and aromatic chicken curry simmered in a rich coconut milk and berbere spice sauce, perfect for weeknight dinners with bold Ethiopian flavors. This african-inspired curry (gluten free, dairy free) ready in about 40 minutes pairs berbere spice blend, (14 oz) coconut milk, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 30 min Serves 4 African cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large diced yellow onion and cook for 6-8 minutes until soft and translucent.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 2 minutes to bloom the spices.
  4. Step 4: Add 1.5 lbs boneless chicken thighs cut into 1.5-inch pieces, tossing to coat with the spice mixture. Cook for 5 minutes until the chicken is lightly browned.
  5. Step 5: Pour in 1 can (14 oz) coconut milk and stir well. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Bring to a gentle simmer, reduce heat to low, cover, and cook for 20 minutes until chicken is cooked through and sauce thickens.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving with warm injera or basmati rice.

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Frequently asked questions

How long does One-Pot Ethiopian Berbere Chicken Curry with Coconut Milk take to make?

Total time is about 40 minutes (10 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 Ethiopian Berbere Chicken Curry with Coconut Milk?

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 berbere spice blend from drying out.

Can I substitute ingredients in One-Pot Ethiopian Berbere Chicken Curry with Coconut Milk?

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 Ethiopian Berbere Chicken Curry with Coconut Milk 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.

Is One-Pot Ethiopian Berbere Chicken Curry with Coconut Milk gluten free?

Yes — this recipe is tagged gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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