Quick Berbere-Spiced Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 chicken curry enriched with coconut milk and vibrant berbere spices, perfect for a busy weeknight. This Ethiopian-inspired curry recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, berbere spice blend, coconut milk 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: 20 min Serves 4 Ethiopian cuisine 480 cal/serving

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Ingredients

1 pound, cut into 1-inch pieces boneless skinless chicken thighs
2 tablespoons berbere spice blend
1 can (14 oz) full-fat coconut milk
3, minced garlic cloves
1 tablespoon, grated fresh ginger
1 medium, diced yellow onion
2 tablespoons vegetable oil
1 teaspoon salt
1/4 cup, chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion and sauté for 4 minutes until softened and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
Step 3: Add 1 pound boneless skinless chicken thighs cut into 1-inch pieces and 2 tablespoons berbere spice blend. Cook for 5 minutes, stirring frequently, until chicken begins to brown and spices are fragrant.
Step 4: Pour in 1 can (14 oz) full-fat coconut milk and add 1 teaspoon salt, stirring to combine. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 10 minutes until the sauce thickens slightly and chicken is cooked through.
Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.