Sautéed Chicken with Berbere and Coconut Milk Sauce

By AislePrompt Editorial · ·

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 quick Ethiopian-inspired chicken curry simmered in a creamy coconut milk sauce enriched with berbere spice. This Ethiopian-inspired curry recipe, ready in about 30 minutes, pairs berbere spice blend, coconut milk, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 cup diced yellow onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 teaspoon minced fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 pound chicken breast pieces and sprinkle 1.5 tablespoons berbere spice blend and 1 teaspoon salt over them. Cook, stirring occasionally, for 6-8 minutes until the chicken is lightly browned and no longer pink inside.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk, stirring to combine. Reduce heat to medium-low and simmer uncovered for 10 minutes until the sauce thickens slightly and coats the chicken.
  5. Step 5: Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving over rice or flatbread.

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