Slow-Simmered Doro Wat Chicken Curry with Berbere and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A traditional Ethiopian chicken curry slow-cooked with berbere spice, caramelized onions, and enriched with hard-boiled eggs for a hearty, spicy stew. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs bone-in chicken drumsticks, berbere spice, yellow onions 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.

Ingredients

• 2 pounds bone-in chicken drumsticks
• 4 tbsp berbere spice
• 3 large, thinly sliced yellow onions
• 5, minced garlic cloves
• 2 tbsp, minced fresh ginger
• 3 tbsp tomato paste
• 4 tbsp vegetable oil
• 2 cups water
• 6, peeled hard-boiled eggs
• 1.5 tsp salt
• 3/4 tsp black pepper
• 1 tbsp lemon juice

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottom pot over medium heat until shimmering. Add 3 large thinly sliced yellow onions and cook for 20 minutes, stirring often, until deeply caramelized and golden brown.
2. Step 2: Add 5 minced garlic cloves and 2 tbsp minced fresh ginger to the onions, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 4 tbsp berbere spice and 3 tbsp tomato paste, cooking for 3 minutes to toast the spices and thicken the mixture.
4. Step 4: Add 2 pounds bone-in chicken drumsticks to the pot, stirring well to coat with the onion-spice mixture. Cook for 5 minutes to brown the chicken lightly.
5. Step 5: Pour in 2 cups water, season with 1.5 tsp salt and 3/4 tsp black pepper, then bring to a gentle simmer. Cover partially and cook for 45 minutes, stirring occasionally, until the chicken is tender.
6. Step 6: Gently nestle 6 peeled hard-boiled eggs into the curry, cover, and cook for an additional 10 minutes to allow the eggs to absorb the flavors.
7. Step 7: Stir in 1 tbsp fresh lemon juice, adjust salt to taste, and remove from heat. Serve hot with injera or flatbread.