Quick Berbere-Spiced Chicken Curry 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 fast and flavorful Ethiopian-inspired chicken curry enriched with coconut milk and the warmth of berbere spice. This Ethiopian-inspired curry recipe, ready in about 35 minutes, pairs berbere spice blend, 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 Ethiopian cuisine 480 cal/serving

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Ingredients

1.5 lbs boneless chicken breasts, cut into 1-inch cubes
2 tbsp berbere spice blend
1 can (13.5 oz) coconut milk, full fat
1 cup diced tomatoes, canned
3 minced garlic cloves
1 tbsp grated fresh ginger
1 cup chopped yellow onion
2 tbsp vegetable oil
1 tsp salt
2 tbsp fresh cilantro leaves, chopped

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Instructions

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.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tbsp berbere spice blend and cook for 1 minute to toast the spices.
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.
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.
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.
Step 7: Season with 1 tsp salt, stir in 2 tbsp chopped fresh cilantro, and serve immediately with basmati rice or flatbread.