Slow-Simmered Ethiopian Chicken Curry with Berbere and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A richly spiced chicken curry slow-cooked in a berbere and tomato sauce, accented by the creamy texture of hard-boiled eggs. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs bone-in chicken thighs, red onions, garlic cloves 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 lbs bone-in chicken thighs
• 3 large, thinly sliced red onions
• 5 minced garlic cloves
• 2 tbsp minced fresh ginger
• 3 tbsp berbere spice blend
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 4 peeled hard-boiled eggs
• 3 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil and 3 tbsp niter kibbeh or butter in a large heavy-bottom pot over medium heat until shimmering. Add 3 large thinly sliced red onions and sauté for 15 minutes, stirring frequently until deeply caramelized and soft.
2. Step 2: Stir in 5 minced garlic cloves and 2 tbsp minced fresh ginger; cook for 2 minutes until fragrant and aromatic.
3. Step 3: Add 3 tbsp berbere spice blend and 2 tbsp tomato paste, cooking while stirring for 3 minutes to toast the spices and deepen flavors.
4. Step 4: Add 2 lbs bone-in chicken thighs, coating them thoroughly with the onion and spice mixture, and cook for 5 minutes to brown the chicken.
5. Step 5: Pour in 1 can (14 oz) diced tomatoes and 1 cup chicken broth, stir well, then season with 1 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring the mixture to a gentle simmer, cover partially, and cook over low heat for 45 minutes until the chicken is tender and the sauce has thickened.
7. Step 7: Carefully nestle 4 peeled hard-boiled eggs into the curry, spoon sauce over them, and simmer uncovered for an additional 10 minutes to infuse flavor.
8. Step 8: Adjust seasoning with salt if needed, then serve hot over aromatic basmati rice or traditional injera flatbread.