Slow-Simmered Ethiopian Onion and Berbere Chicken Curry

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

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 developed and reviewed.

A luscious chicken curry slow-simmered with caramelized onions and berbere spice for deep, layered flavors. This Ethiopian-inspired curry recipe, ready in about 85 minutes, pairs bone-in chicken drumsticks, large onions, finely chopped, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 calories and feeds 5, 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: 25 min Cook: 60 min Serves 5 Ethiopian cuisine 440 cal/serving

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Ingredients

2 lbs bone-in chicken drumsticks
4 cups large onions, finely chopped
3 tbsp berbere spice blend
5 minced garlic cloves
2 tbsp grated fresh ginger
3 tbsp tomato paste
4 tbsp vegetable oil
2 1/2 cups water
2 tsp salt
1 tbsp fresh lemon juice

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Instructions

Step 1: Heat 4 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 4 cups finely chopped large onions and cook, stirring often, for 20 minutes until deeply caramelized and fragrant.
Step 2: Add 5 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes to release their aroma.
Step 3: Stir in 3 tbsp berbere spice blend and 3 tbsp tomato paste, cooking for 3 minutes to meld the flavors.
Step 4: Add 2 lbs bone-in chicken drumsticks, turning to coat with the spiced onion mixture. Cook for 7 minutes until the chicken skin starts to brown.
Step 5: Pour in 2 1/2 cups water, bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 50 minutes until the chicken is tender and the sauce thickens.
Step 6: Season with 2 tsp salt and 1 tbsp fresh lemon juice to brighten the flavors. Stir well and serve hot with injera or steamed basmati rice.