Smoky Berbere Spice Blend for Ethiopian Chicken Curry

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 homemade smoky berbere spice blend combining paprika and warm spices to infuse Ethiopian dishes with authentic flavor. This Ethiopian-inspired curry recipe, ready in about 5 minutes, pairs smoked paprika, cayenne pepper, ground ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving is portion-balanced and feeds 12, 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.

Prep: 5 min Serves 12 Ethiopian cuisine

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Ingredients

5 tbsp smoked paprika
1 tbsp cayenne pepper
2 tsp ground ginger
1 tsp ground fenugreek
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp ground black pepper
1 tsp salt

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Instructions

Step 1: In a small bowl, combine 5 tablespoons of smoked paprika, 1 tablespoon of cayenne pepper, and 2 teaspoons of ground ginger.
Step 2: Add 1 teaspoon each of ground fenugreek, ground cardamom, ground cinnamon, and ground coriander.
Step 3: Stir in 1/2 teaspoon ground cloves, 1 teaspoon ground black pepper, and 1 teaspoon salt until all spices are evenly mixed.
Step 4: Store the blend in an airtight container away from direct light to preserve freshness and use in Ethiopian chicken curries or stews as desired.