Slow-Simmered Ethiopian Berbere Chicken Curry

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

A rich and spicy chicken curry infused with traditional Ethiopian berbere spice blend, slowly simmered to develop deep, complex flavors perfect over basmati rice. This african-inspired curry (gluten-free, dairy-free) ready in about 65 minutes pairs boneless skinless chicken thighs, berbere spice blend, medium, thinly sliced yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 45 min Serves 4 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 medium thinly sliced yellow onions and sauté for 10 minutes, stirring frequently, until onions are deeply softened and golden brown.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, stirring constantly for 2 minutes to toast the spices and develop aroma.
  4. Step 4: Add 1.5 lbs boneless skinless chicken thighs cut into 2-inch pieces, tossing to coat with the spice mixture. Cook for 5 minutes until chicken starts to brown.
  5. Step 5: Pour in 1 cup chicken broth and 1 cup full-fat coconut milk, stirring to combine. Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is tender and sauce thickens.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting seasoning to taste.
  7. Step 7: Serve hot over 2 cups cooked basmati rice, garnished with 2 tbsp chopped fresh cilantro.

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Frequently asked questions

How long does Slow-Simmered Ethiopian Berbere Chicken Curry take to make?

Total time is about 65 minutes (20 min prep + 45 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 Slow-Simmered Ethiopian Berbere Chicken Curry?

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 berbere spice blend from drying out.

Can I substitute ingredients in Slow-Simmered Ethiopian Berbere Chicken Curry?

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 Slow-Simmered Ethiopian Berbere Chicken Curry 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.

Is Slow-Simmered Ethiopian Berbere Chicken Curry gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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