Quick Berbere-Spiced Chicken Curry with 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 fast and flavorful Ethiopian-inspired chicken curry bursting with berbere spice, fresh garlic, and ginger, perfect for busy weeknights. This Ethiopian-inspired curry recipe, ready in about 30 minutes, pairs boneless chicken breasts, berbere spice blend, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 20 min Serves 3 Ethiopian cuisine 320 cal/serving

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Ingredients

1 pound, cut into bite-sized pieces boneless chicken breasts
1.5 tablespoons berbere spice blend
1 medium, finely diced yellow onion
3, minced garlic cloves
1 tablespoon, grated fresh ginger
1 tablespoon tomato paste
2 tablespoons olive oil
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons 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 until shimmering. Add 1 medium finely diced yellow onion and sauté for 5 minutes until softened and slightly golden.
Step 2: Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1.5 tablespoons berbere spice blend. Cook for 1-2 minutes until fragrant, stirring frequently.
Step 3: Add 1 pound bite-sized boneless chicken breast pieces and 1 tablespoon tomato paste. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and evenly coated in the spice mixture.
Step 4: Pour in 3/4 cup water, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes until sauce thickens and coats the chicken.
Step 5: Remove from heat and garnish with 2 tablespoons chopped fresh parsley. Serve immediately with warm injera or steamed rice.