Quick Berbere-Spiced Chicken Curry with Coconut Milk

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

A fast and flavorful Ethiopian-inspired chicken curry enriched with coconut milk and the warmth of berbere spice. This african-inspired curry ready in about 35 minutes pairs berbere spice blend, (13.5 oz) coconut milk, full fat, diced tomatoes, canned 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: 25 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-high heat. Add 1 cup chopped yellow onion and sauté for 4 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice blend and cook for 1 minute to toast the spices.
  4. Step 4: Add 1.5 lbs cubed boneless chicken breasts and cook, stirring frequently, for 5-6 minutes until the chicken is lightly browned on all sides.
  5. Step 5: Pour in 1 cup canned diced tomatoes and 1 can (13.5 oz) full-fat coconut milk; stir to combine and bring to a gentle simmer.
  6. Step 6: Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
  7. Step 7: Season with 1 tsp salt, stir in 2 tbsp chopped fresh cilantro, and serve immediately with basmati rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Quick Berbere-Spiced Chicken Curry with Coconut Milk take to make?

Total time is about 35 minutes (10 min prep + 25 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 Quick Berbere-Spiced 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 Quick Berbere-Spiced 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 Quick Berbere-Spiced 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.

What goes well with Quick Berbere-Spiced Chicken Curry with Coconut Milk?

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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