Sautéed Berbere-Spiced Chicken with Tomato and Ginger Sauce

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 vibrant Ethiopian-inspired chicken curry with a bright tomato and ginger sauce enriched by the warmth of berbere spice. This Ethiopian-inspired curry recipe, ready in about 45 minutes, pairs berbere spice blend, garlic cloves, minced, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 390 cal/serving

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Ingredients

1.5 lbs boneless chicken thighs, cut into 1-inch pieces
2.5 tbsp berbere spice blend
3 garlic cloves, minced
1 tbsp fresh ginger, grated
3 tbsp tomato paste
1 cup diced canned tomatoes
1 large yellow onion, diced
3 tbsp olive oil
1 cup water
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Stir in 2.5 tbsp berbere spice blend and 3 tbsp tomato paste, cooking for 3 minutes to develop a thick, aromatic base.
Step 4: Add 1.5 lbs boneless chicken thigh pieces to the pan, stirring to coat with the sauce. Cook for 6 minutes until the chicken browns slightly.
Step 5: Add 1 cup canned diced tomatoes and 1 cup water, season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and reduce heat to medium-low.
Step 6: Cover and cook for 15 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
Step 7: Garnish with 2 tbsp chopped fresh parsley before serving with injera or rice.