Quick Ethiopian-Inspired Chicken Curry with Garlic and Ginger

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, bold Ethiopian chicken curry bursting with berbere spice, fresh garlic, and ginger, perfect for weeknight dinners. This Ethiopian-inspired curry recipe, ready in about 25 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 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: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 lb (450 g), cut into bite-size cubes boneless skinless chicken breasts
1.5 tbsp berbere spice blend
3 cloves, finely minced garlic cloves
1 tbsp, grated fresh ginger
1 medium, diced red onion
1 large, diced tomato
2 tbsp olive oil
3/4 cup chicken broth
1 tsp salt
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 1 medium diced red onion and sauté for 4 minutes until softened and translucent.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 4: Add 1.5 tbsp berbere spice blend and toast for 1 minute, stirring constantly to release aroma.
Step 5: Add 1 lb boneless skinless chicken breast cubes, stirring to coat with spices, and cook for 5 minutes until the chicken starts to brown.
Step 6: Stir in 1 large diced tomato and 3/4 cup chicken broth, then season with 1 tsp salt.
Step 7: Reduce heat to medium-low, cover, and simmer for 10 minutes until chicken is cooked through and sauce thickens.
Step 8: Garnish with 2 tbsp chopped fresh parsley and serve immediately with rice or flatbread.