Sautéed Ethiopian Chicken Curry with Yogurt and Berbere

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

A quick Ethiopian-style curry where tender chicken is sautéed with berbere spice and creamy yogurt for a balanced, vibrant sauce. This ethiopian-inspired curry ready in about 35 minutes pairs tablespoons berbere spice blend, plain Greek yogurt, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 Ethiopian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 teaspoon grated ginger root, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tablespoons berbere spice blend and cook with the aromatics for 2 minutes to bloom the spices.
  4. Step 4: Add 1 pound chicken breast cut into 1-inch cubes to the skillet, stirring to coat with the spice mixture. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides.
  5. Step 5: Reduce heat to medium-low and stir in 1/2 cup plain Greek yogurt and 1/2 cup water, mixing thoroughly to create a creamy sauce. Simmer for 10 minutes until the chicken is cooked through and the sauce thickens.
  6. Step 6: Season with 3/4 teaspoon salt and garnish with 2 tablespoons chopped fresh cilantro if desired.
  7. Step 7: Serve immediately over injera, rice, or flatbread.

Frequently asked questions

How long does Sautéed Ethiopian Chicken Curry with Yogurt and Berbere take to make?

Total time is about 35 minutes (10 min prep + 25 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 Ethiopian Chicken Curry with Yogurt and Berbere?

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 plain greek yogurt from drying out.

Can I substitute ingredients in Sautéed Ethiopian Chicken Curry with Yogurt and Berbere?

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 Ethiopian Chicken Curry with Yogurt and Berbere for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ethiopian Chicken Curry with Yogurt and Berbere?

Ethiopian 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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