Quick Ethiopian-Inspired Coconut Berbere Chicken Curry

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 combining Ethiopian berbere spices with creamy coconut milk, perfect for busy weeknights. This Ethiopian-inspired curry recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, berbere spice blend, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Serves 4 Ethiopian cuisine 450 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless skinless chicken breasts
1 1/2 tbsp berbere spice blend
2 tbsp coconut oil
1 medium, finely diced yellow onion
3, minced garlic cloves
14 oz can coconut milk
1/4 cup, chopped fresh cilantro
1 tsp salt
1 tbsp lime juice
3 cups cooked basmati rice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 1 medium finely diced yellow onion and sauté for 4 minutes until softened and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 1/2 tbsp berbere spice blend, cooking for 1 minute until the mixture is fragrant but not burnt.
Step 3: Add 1 lb boneless skinless chicken breasts cut into 1-inch pieces, cooking for 6-7 minutes until chicken is mostly cooked through and starting to brown.
Step 4: Pour in 14 oz canned coconut milk and stir to combine, reducing heat to medium-low. Simmer for 8 minutes until sauce thickens slightly and chicken is fully cooked.
Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro to brighten the flavors.
Step 6: Serve immediately over 3 cups cooked basmati rice for a quick and vibrant Ethiopian-inspired meal.