Stovetop Ethiopian Curry with Onions and Basmati Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Ethiopian-style curry simmered with onions and spices, served over fluffy basmati rice for a comforting, textured meal. This african-inspired rice & grains ready in about 45 minutes pairs pound, cubed boneless chicken breast, medium, thinly sliced yellow onion, tablespoons berbere seasoning 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: 15 min Cook: 30 min Serves 4 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear. In a medium pot, bring 3 cups water and 1/2 teaspoon salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
  2. Step 2: While rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 medium thinly sliced yellow onions and sauté for 8 minutes until soft and golden.
  3. Step 3: Add 3 minced garlic cloves and 2 tablespoons berbere seasoning to the onions, stirring for 1 minute until fragrant.
  4. Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Add 1 pound cubed boneless chicken breast and cook for 5 minutes, stirring occasionally to brown pieces.
  6. Step 6: Pour in 1 cup vegetable broth, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat to low and simmer uncovered for 12 minutes until chicken is cooked through and sauce thickens.
  7. Step 7: Serve the curry hot over the cooked basmati rice.

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Frequently asked questions

How long does Stovetop Ethiopian Curry with Onions and Basmati Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 Stovetop Ethiopian Curry with Onions and Basmati Rice?

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 tablespoons berbere seasoning from drying out.

Can I substitute ingredients in Stovetop Ethiopian Curry with Onions and Basmati Rice?

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 Stovetop Ethiopian Curry with Onions and Basmati Rice 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.

What goes well with Stovetop Ethiopian Curry with Onions and Basmati Rice?

African rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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