Quick Berbere-Spiced Chicken Curry with Fresh Garlic and Ginger

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 vibrant, fast-cooked Ethiopian chicken curry bursting with bold berbere spice, fresh garlic, and ginger, ready in 25 minutes. This Ethiopian-inspired curry recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, berbere spice blend, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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: 15 min Serves 4 Ethiopian cuisine 330 cal/serving

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Ingredients

1 lb, cut into bite-size pieces boneless skinless chicken breasts
2 tbsp berbere spice blend
3 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
1 medium, finely chopped yellow onion
1 tbsp tomato paste
2 tbsp olive oil
1/2 cup water
3/4 tsp salt
1/2 tsp black pepper
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped yellow onion and cook for 4 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, sautéing for 1 minute until fragrant.
Step 3: Stir in 2 tablespoons berbere spice blend and 1 tablespoon tomato paste, cooking for 2 minutes to bloom the spices.
Step 4: Add 1 pound bite-size boneless skinless chicken breast pieces, stirring to coat them evenly with the spice mixture. Cook for 5 minutes, stirring frequently, until chicken starts to brown.
Step 5: Pour in 1/2 cup water, reduce heat to medium-low, cover, and simmer for 7 minutes until chicken is cooked through and sauce thickens slightly.
Step 6: Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper, stirring well.
Step 7: Remove from heat and garnish with 2 tablespoons chopped fresh parsley. Serve immediately with injera or rice.