Sautéed Chicken Curry with Berbere and Ginger-Garlic Paste

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick Ethiopian-inspired chicken curry where tender chicken pieces are sautéed with berbere spice and a fresh ginger-garlic paste for bold flavors. This african-inspired curry ready in about 30 minutes pairs tablespoons berbere spice blend, minced garlic cloves, tablespoons, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 3 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 4 minced garlic cloves and 1 1/2 tablespoons grated fresh ginger to make a paste.
  2. Step 2: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 finely chopped small yellow onion and sauté for 3 minutes until softened.
  3. Step 3: Add the ginger-garlic paste and 1 1/2 tablespoons berbere spice blend, stirring for 1 minute until fragrant.
  4. Step 4: Add 1 pound boneless chicken breast cut into bite-sized pieces, cooking for 6-7 minutes, stirring frequently until the chicken is lightly browned on all sides.
  5. Step 5: Pour in 1/2 cup water and add 1 teaspoon salt. Bring to a simmer, cover, and cook for 5 minutes until the chicken is fully cooked and the sauce thickens.
  6. Step 6: Remove from heat and stir in 1 tablespoon fresh lemon juice for brightness. Garnish with 2 tablespoons chopped fresh parsley before serving.

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Frequently asked questions

How long does Sautéed Chicken Curry with Berbere and Ginger-Garlic Paste take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sautéed Chicken Curry with Berbere and Ginger-Garlic Paste?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Chicken Curry with Berbere and Ginger-Garlic Paste?

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 Sautéed Chicken Curry with Berbere and Ginger-Garlic Paste for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Chicken Curry with Berbere and Ginger-Garlic Paste?

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.

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