One-Pot Ethiopian-Inspired Berbere Chicken Stew with Coconut Milk

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 fragrant one-pot chicken stew enriched with Ethiopian berbere spices and creamy coconut milk for a balanced, mildly spicy dish perfect for weeknights. This Ethiopian-inspired curry recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Ethiopian cuisine 420 cal/serving

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Ingredients

1.5 pounds, cut into 1-inch pieces boneless skinless chicken thighs
1 large, diced yellow onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp berbere spice blend
1 can (13.5 oz) full fat coconut milk
1 cup, canned diced tomatoes
2 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped for garnish fresh cilantro
for serving cooked injera or basmati rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large deep skillet over medium heat. Add 1 large diced yellow onion and sauté for 5-7 minutes until softened and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
Step 3: Add 2 tbsp berbere spice blend, stirring constantly for 2 minutes to toast the spices and release their aroma.
Step 4: Add 1.5 pounds cut boneless skinless chicken thighs, tossing to coat in the spice mixture. Cook for 5 minutes, stirring occasionally until chicken starts to brown.
Step 5: Pour in 1 cup canned diced tomatoes and 1 can (13.5 oz) full fat coconut milk, stirring to combine.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Bring mixture to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes until chicken is cooked through and sauce thickens.
Step 7: Remove from heat and garnish with 2 tbsp chopped fresh cilantro.
Step 8: Serve hot over injera flatbread or basmati rice.