Quick Ethiopian-Inspired Chicken Curry with Tangy Injera Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A speedy Ethiopian chicken curry infused with bold berbere spices, served alongside traditional tangy injera flatbread to scoop the creamy sauce. This african-inspired curry ready in about 25 minutes pairs berbere spice blend, garlic cloves, minced, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 African cuisine 410 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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 translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp berbere spice blend and cook for another 30 seconds to bloom the spices.
  4. Step 4: Add 1 lb diced chicken breast to the skillet, stirring to coat the pieces, and cook for 5 minutes until lightly browned.
  5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stir well, then reduce heat to medium-low and simmer for 10 minutes until the chicken is cooked through and the sauce thickens.
  6. Step 6: Season with 1 tsp salt, adjust to taste.
  7. Step 7: Warm 4 pieces of injera flatbread according to package instructions or your preference.
  8. Step 8: Serve the chicken curry hot with injera on the side for scooping up the flavorful sauce.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Quick Ethiopian-Inspired Chicken Curry with Tangy Injera Flatbread take to make?

Total time is about 25 minutes (10 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-Inspired Chicken Curry with Tangy Injera Flatbread?

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-Inspired Chicken Curry with Tangy Injera Flatbread?

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-Inspired Chicken Curry with Tangy Injera Flatbread 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.

What goes well with Quick Ethiopian-Inspired Chicken Curry with Tangy Injera Flatbread?

African curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes