Slow-Cooked Ethiopian Chicken Curry with Toasted Spices

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 drafted and published.

A hearty Ethiopian chicken curry slow-cooked with toasted berbere and fresh aromatics for deeply layered flavor. This Ethiopian-inspired curry recipe, ready in about 100 minutes, pairs chicken drumsticks, berbere spice blend, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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: 20 min Cook: 80 min Serves 6 Ethiopian cuisine 480 cal/serving

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Ingredients

8 pieces (about 3 pounds) chicken drumsticks
2 tablespoons berbere spice blend
2 medium, finely chopped onion
5, minced garlic cloves
1 tablespoon, minced fresh ginger
3 tablespoons tomato paste
2 cups water
3 tablespoons vegetable oil
1.5 teaspoons salt
3/4 teaspoon black pepper
1/4 cup, chopped (optional) fresh basil leaves

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large heavy pot over medium heat. Add 2 medium finely chopped onions and cook for 12 minutes until soft and golden.
Step 2: Add 5 minced garlic cloves and 1 tablespoon minced fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Sprinkle 2 tablespoons berbere spice blend over the aromatics and toast for 3 minutes, stirring frequently to prevent burning.
Step 4: Stir in 3 tablespoons tomato paste and cook for another 2 minutes until the tomato paste darkens slightly.
Step 5: Add 8 chicken drumsticks (about 3 pounds), turning to coat thoroughly with the spice mixture.
Step 6: Pour in 2 cups water, season with 1.5 teaspoons salt and 3/4 teaspoon black pepper, and bring to a simmer.
Step 7: Cover the pot and reduce heat to low, cooking for 1 hour 15 minutes until the chicken is tender and the sauce has thickened.
Step 8: Stir in 1/4 cup chopped fresh basil leaves just before serving for a fresh herbal note.