Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 african-inspired curry (gluten free) ready in about 20 minutes pairs berbere spice blend, minced garlic cloves, minced fresh ginger 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 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: 5 min Cook: 15 min Serves 4 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 1/2 tbsp berbere spice blend and cook for 30 seconds to release aroma.
  4. 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.
  5. 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.
  6. Step 6: Reduce heat to medium-low and cook uncovered for 5 more minutes until chicken is cooked through and sauce thickens.
  7. Step 7: Sprinkle 1 tbsp chopped fresh parsley over the curry before serving with rice or flatbread.

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Frequently asked questions

How long does Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Quick Ethiopian Garlic-Ginger Chicken Curry with Berbere gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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