Sautéed Ethiopian Spiced Chicken with Tomato and Ginger Sauce

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

Tender chicken pieces sautéed with a fragrant blend of berbere spice, fresh ginger, and ripe tomatoes for a bright and spicy sauce. This Ethiopian-inspired curry recipe, ready in about 32 minutes, pairs chicken breast, berbere spice, tomatoes 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.

Ingredients

• 1 lb, cut into bite-sized pieces chicken breast
• 1.5 tbsp berbere spice
• 3 medium, diced tomatoes
• 4 cloves, minced garlic cloves
• 2 tbsp, julienned fresh ginger
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb bite-sized chicken breast pieces seasoned with 1 tsp salt and 1/2 tsp black pepper. Sauté for 5-6 minutes, stirring occasionally until the chicken is golden and nearly cooked through.
2. Step 2: Add 4 minced garlic cloves and 2 tbsp julienned fresh ginger to the skillet, stirring constantly for 2 minutes until fragrant and the garlic softens.
3. Step 3: Sprinkle 1.5 tbsp berbere spice over the chicken and stir well to coat evenly, cooking for 1 minute to release the spice aromas.
4. Step 4: Add 3 diced medium tomatoes and 1 tbsp lemon juice, stirring to combine. Reduce heat to medium-low and simmer for 8 minutes until the tomatoes break down and the sauce thickens.
5. Step 5: Taste and adjust seasoning if needed. Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve immediately with injera or crusty bread.