Quick Sautéed Ethiopian Chicken Curry with Garlic and Ginger

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 combining bright garlic and ginger with bold berbere spices, perfect for a busy weeknight. 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 280 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 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb boneless skinless chicken breasts
1.5 tbsp berbere spice blend
3, thinly sliced garlic cloves
1 tbsp, julienned fresh ginger
1 small yellow onion
2 tbsp vegetable oil
1/3 cup water
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
1 tbsp, chopped (optional) fresh parsley

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Slice 1 small yellow onion thinly. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the onion slices and cook for 4 minutes until softened and slightly translucent.
Step 2: Add 3 thinly sliced garlic cloves and 1 tbsp julienned fresh ginger to the skillet. Sauté for 1 minute until aromatic.
Step 3: Sprinkle 1.5 tbsp berbere spice blend over the aromatics and stir for 30 seconds to release the flavors.
Step 4: Cut 1 lb boneless skinless chicken breasts into bite-sized pieces (about 1-inch cubes). Add to the skillet and cook for 5 minutes, stirring occasionally, until the chicken is browned on all sides.
Step 5: Pour in 1/3 cup water, and season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low, cover, and simmer for 6 minutes until the chicken is cooked through and the sauce thickens.
Step 6: Remove the lid, stir in 1 tbsp fresh lemon juice, and cook uncovered for 2 more minutes until the sauce coats the chicken.
Step 7: Garnish with 1 tbsp chopped fresh parsley if desired, and serve immediately with rice or flatbread.