Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere

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 chicken curry cooked in 15 minutes using a vibrant blend of berbere spice, garlic, and fresh ginger for an easy weekday meal. This Ethiopian-inspired curry recipe (gluten free), ready in about 20 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 5 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 lb, cut into bite-sized pieces boneless skinless chicken breasts
1 1/2 tbsp berbere spice blend
3, minced garlic cloves
1 tbsp, minced fresh ginger
2 tbsp olive oil
1 medium, finely chopped yellow onion
1 cup canned diced tomatoes
1 tsp salt
1/2 tsp black pepper
1/2 cup water
1 tbsp chopped (optional) fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped yellow onion and sauté for 4 minutes until softened.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 1 1/2 tbsp berbere spice blend and cook for 30 seconds to release aroma.
Step 4: Add 1 lb boneless skinless chicken breast pieces, stirring to coat with spices, and cook for 5 minutes until the chicken starts to brown.
Step 5: Pour in 1 cup canned diced tomatoes and 1/2 cup water, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
Step 6: Reduce heat to medium-low and cook uncovered for 5 more minutes until chicken is cooked through and sauce thickens.
Step 7: Sprinkle 1 tbsp chopped fresh parsley over the curry before serving with rice or flatbread.