Quick Ethiopian-Inspired Berbere Chicken Curry in Coconut Sauce

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 simmered in a fragrant coconut milk sauce with the bold heat of berbere spices for a creamy, spicy dinner. This Ethiopian-inspired curry recipe, ready in about 35 minutes, blends boneless skinless chicken thighs, berbere spice blend, coconut oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 430 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Serves 4 Ethiopian cuisine 430 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch pieces boneless skinless chicken thighs
2 tbsp berbere spice blend
2 tbsp coconut oil
1 medium, finely chopped yellow onion
4, minced garlic cloves
1 tbsp, grated fresh ginger
1 can (13.5 oz) canned coconut milk
1/2 cup diced tomatoes
1 tsp salt
2 tbsp, chopped (optional) fresh cilantro

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent and slightly golden.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Sprinkle 2 tbsp berbere spice blend over the onion mixture, stirring for 30 seconds to toast the spices.
Step 4: Add 1.5 lbs diced boneless skinless chicken thighs, cooking for 5-7 minutes until the chicken is browned on all sides.
Step 5: Pour in 1/2 cup diced tomatoes and 1 can (13.5 oz) coconut milk, stirring to combine. Season with 1 tsp salt.
Step 6: Bring the mixture to a gentle simmer, reduce heat to medium-low, and cook uncovered for 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
Step 7: Remove from heat and garnish with 2 tbsp chopped fresh cilantro if desired. Serve hot over steamed rice or flatbread.