Creamy Ethiopian Berbere Chicken Curry
Embark on a culinary journey to Ethiopia with this vibrant and incredibly flavorful Berbere Chicken Curry. Succulent chicken thighs are simmered in a rich, creamy coconut milk and tomato base, infused with the aromatic depth of Berbere spice. This comforting dish is perfect for a weeknight meal yet impressive enough for entertaining, delivering warmth and spice in every bite.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A symphony of rich, complex flavors with a satisfying creamy texture.
- Surprisingly quick to prepare, making it ideal for busy evenings.
- Features tender chicken and nutrient-rich spinach in a vibrant sauce.
- Offers a unique culinary experience, showcasing the warmth of Ethiopian spices.
- Versatile and can be served with various accompaniments like rice or flatbread.
Ingredients
- 450 grams (1 pound) boneless, skinless chicken thighs, cut into 1.25 cm (1/2 inch) pieces
- 30 ml (2 tablespoons) avocado oil, divided
- 1 medium yellow onion (approximately 300g / 2 cups), finely diced
- 1 clove garlic, minced
- 15 grams (1 tablespoon) minced fresh ginger
- 30 grams (2 tablespoons) Berbere spice mix (adjust to taste)
- 240 ml (1 cup) plain tomato sauce (unseasoned)
- 1 can (400 ml / 13.66 oz) full-fat coconut milk
- 140 grams (5 cups) fresh spinach, roughly chopped
- 5 grams (1 teaspoon) sea salt, or to taste
Instructions
- Begin by meticulously preparing all your ingredients. This mise en place approach ensures a smooth cooking process and prevents any last-minute scrambling. Dice the onion finely, mince the garlic, and grate or finely mince the fresh ginger. Cut the chicken thighs into uniform 1.25 cm (1/2 inch) pieces for even cooking, and roughly chop the fresh spinach.
- Preheat a 23-25 cm (9-10 inch) skillet or Dutch oven over medium-high heat. Once the pan is adequately hot, add 15 ml (1 tablespoon) of the avocado oil. Introduce the chicken pieces to the hot oil, ensuring not to overcrowd the pan, and sauté them until they begin to brown and are mostly cooked through, which typically takes about 4-5 minutes. The goal here is to develop a flavorful crust.
- Carefully transfer the seared chicken from the pan to a separate plate and set it aside. This prevents the chicken from overcooking while the aromatics are being prepared. Then, add the remaining 15 ml (1 tablespoon) of avocado oil to the same pan, along with the finely diced onion, minced garlic, and minced fresh ginger. Utilize the residual flavorful bits from the chicken to enhance the base of the curry.
- Reduce the heat to medium-low and sauté the onion, garlic, and ginger mixture for approximately 3-4 minutes, or until the onions begin to soften and turn translucent. This slow sautéing allows the aromatics to release their full flavor without burning, forming a sweet and pungent foundation for the curry.
- Incorporate the Berbere spice mix into the softened aromatics, stirring continuously for about 30 seconds to allow the spices to bloom and release their fragrances. Next, pour in the plain tomato sauce and the full-fat coconut milk, stirring well to combine all ingredients into a cohesive sauce.
- Increase the heat slightly to bring the curry mixture to a gentle boil. Once boiling, reduce the heat to a simmer, allowing the flavors to meld and the sauce to thicken slightly. Let it simmer, uncovered, for about 10 minutes, stirring occasionally to prevent sticking. This simmering stage is crucial for developing the curry's depth.
- Return the partially cooked chicken pieces to the pan, nestling them into the simmering curry. Add the roughly chopped spinach directly over the top of the curry, piling it high. Allow the heat from the simmering sauce to gently wilt the spinach for about 1 minute before you start to mix it in. This method helps to prevent the spinach from becoming mushy or overcooked.
- Once the spinach is just wilted and bright green, which should take another 2-3 minutes of gentle stirring, season the curry to taste with sea salt. Adjust the salt content as needed, remembering that the Berbere spice mix often contains some salinity. Serve the Creamy Ethiopian Berbere Chicken Curry immediately, perhaps with injera, rice, or flatbread. Leftovers reheat beautifully on the stovetop over low heat.
Tools You’ll Need
- 23-25 cm (9-10 inch) skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spatula or wooden spoon
- Plate for resting chicken
Essential Success Tips
- Prep everything ahead (mise en place) to make cooking smooth and enjoyable.
- Do not overcrowd the pan when browning the chicken; work in batches if necessary to ensure a good sear.
- Allow the Berbere spice to bloom in the hot oil for 30 seconds before adding liquids; this intensifies its flavor.
- Simmer the curry long enough (at least 10 minutes) for the flavors to fully meld and the sauce to thicken.
- Add spinach in batches if you have a very large amount, letting it wilt gradually to avoid overcooking and preserve its vibrant color.
Professional Cooking Secrets
- To achieve a truly authentic flavor, consider making your own Berbere spice mix from scratch; fresh ground spices always yield a superior aroma and taste.
- For an extra layer of richness and a subtle tangy note, a small amount of Niter Kibbeh (Ethiopian spiced clarified butter) can be used instead of avocado oil for sautéing the aromatics.
- If you desire a deeper, spicier kick, lightly toast the Berbere spice mix in a dry pan for 30 seconds before adding it to the oil, then proceed with the recipe as directed. Be careful not to burn it!
Notes
- The Berbere spice mix is central to the dish's flavor. Its heat can vary significantly by brand or homemade blend. Start with 2 tablespoons and adjust according to your preference for spice.
- For a deeper, more robust flavor, allow the curry to rest for 30 minutes after cooking, or even better, prepare it a day in advance. The flavors will deepen overnight.
- Leftovers of this curry store beautifully in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much.
Frequently Asked Questions
What is Berbere spice mix?
Berbere is a staple spice blend in Ethiopian and Eritrean cuisine. It's known for its complex, warm, and moderately spicy profile, typically containing chili peppers, ginger, garlic, coriander, fenugreek, cardamom, and other aromatic spices.
Can I make this curry vegetarian or vegan?
Absolutely! For a vegetarian version, substitute the chicken with chickpeas, lentils, or a mix of hearty vegetables like potatoes, carrots, and bell peppers. For a vegan version, simply ensure all ingredients, including the Berbere spice mix, are plant-based.
What's the best way to serve this Berbere Chicken Curry?
This curry is traditionally served with injera, a spongy Ethiopian flatbread, which is perfect for scooping up the rich sauce. It also pairs wonderfully with steamed basmati rice, couscous, quinoa, or even a simple side of warmed naan or pita bread.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 550, Protein: 35g, Fat: 38g, Carbs: 25g, Fiber: 6g. (These values are approximate and may vary based on specific ingredients and portion sizes.)
Allergy Information
Contains coconut (tree nut). This recipe is naturally gluten-free and dairy-free. Always check ingredient labels for cross-contamination or hidden allergens, especially with pre-made spice mixes.
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