Stovetop Ethiopian Doro Wat Chicken Curry with Berbere

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

A classic Ethiopian chicken curry featuring slow-cooked onions, garlic, ginger, and bold berbere spices creating a deep, flavorful sauce. This Ethiopian-inspired curry recipe, ready in about 75 minutes, pairs bone-in chicken drumsticks, berbere spice blend, large onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 55 min Serves 4 Ethiopian cuisine 480 cal/serving

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Ingredients

8 pieces bone-in chicken drumsticks
4 tbsp berbere spice blend
3, thinly sliced large onions
5, minced garlic cloves
2 tbsp, minced fresh ginger
4 tbsp butter
1.5 cups water
1.5 tsp salt
1 tsp black pepper
4, peeled hard-boiled eggs

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Instructions

Step 1: Melt 4 tbsp butter in a heavy-bottomed pot over medium heat. Add 3 thinly sliced large onions and cook for 25 minutes, stirring often, until deeply caramelized and soft.
Step 2: Stir in 5 minced garlic cloves and 2 tbsp minced fresh ginger, cooking for 2 minutes until fragrant.
Step 3: Add 4 tbsp berbere spice blend, 1.5 tsp salt, and 1 tsp black pepper, stirring to evenly coat the onions and releasing the spice aroma for 3 minutes.
Step 4: Place 8 bone-in chicken drumsticks into the pot, turning to coat them in the spiced onion mixture. Cook for 5 minutes until lightly browned.
Step 5: Pour in 1.5 cups water, bring to a gentle simmer, cover, and cook on low heat for 40 minutes until chicken is tender and cooked through.
Step 6: Add 4 peeled hard-boiled eggs to the curry, simmering uncovered for 10 minutes to absorb flavors.
Step 7: Serve hot with injera or steamed basmati rice, spooning the thick sauce generously over.