Quick Sautéed Ethiopian Berbere Chicken with Garlic and Ginger

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 Ethiopian chicken curry sautéed with berbere spice, fresh garlic, and ginger, perfect for a weeknight meal. This Ethiopian-inspired curry recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, berbere spice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 325 calories and feeds 3, 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 3 Ethiopian cuisine 325 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes boneless skinless chicken breasts
1.5 tbsp berbere spice
3, minced garlic cloves
1 tbsp, minced fresh ginger
1 medium, sliced red onion
1 tbsp tomato paste
2 tbsp vegetable oil
1/2 cup water
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 1 medium sliced red onion and sauté for 3-4 minutes until softened and slightly golden.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until aromatic.
Step 4: Sprinkle 1.5 tbsp berbere spice over the aromatics and toast for 30 seconds.
Step 5: Add 1 lb cubed boneless skinless chicken breasts, tossing to coat with the spices, and cook for 7-8 minutes stirring occasionally until the chicken is cooked through and edges are lightly browned.
Step 6: Stir in 1 tbsp tomato paste and 1/2 cup water, then reduce heat to medium-low and simmer for 5 minutes until sauce thickens slightly.
Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning.
Step 8: Garnish with 1 tbsp chopped fresh parsley before serving with rice or flatbread.