Creamy Ethiopian Berbere Chicken Curry
This Creamy Ethiopian Berbere Chicken Curry is a symphony of vibrant flavors and comforting textures, bringing the rich culinary heritage of Ethiopia to your table. Tender chicken thighs are simmered in a luscious, full-bodied sauce infused with the complex warmth of Berbere spice, rich coconut milk, and sweet tomato. It is an effortlessly elegant dish that promises a deeply satisfying and aromatic experience.
Prep Time
Approximately 20 minutes
Cook Time
Approximately 25 minutes
Total Time
Approximately 45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A captivating blend of complex flavors from the unique Berbere spice.
- Effortlessly easy to prepare, perfect for a flavorful weeknight meal.
- Rich and creamy texture from coconut milk makes it incredibly comforting.
- Packed with tender chicken and nutrient-rich spinach.
- A fantastic way to explore vibrant global cuisine from your own kitchen.
Ingredients
- 450 grams (1 pound) boneless, skinless chicken thighs, cut into 1.25 cm (0.5 inch) pieces
- 30 ml (2 tablespoons) avocado oil, divided
- 1 large yellow onion (approximately 300 grams / 2 cups), finely diced
- 1 large clove garlic, minced
- 15 grams (1 tablespoon) fresh ginger, minced
- 30 grams (2 tablespoons) Berbere spice mix, or to taste (see notes)
- 240 ml (1 cup) plain tomato sauce
- 400 ml (1 can / 13.66 ounces) full-fat coconut milk
- 140 grams (5 cups / 5 ounces) fresh spinach, roughly chopped
- 5 grams (1 teaspoon) sea salt, or to taste
Instructions
- Begin by meticulously preparing all your ingredients: cut the chicken thighs, dice the onion, mince the garlic and ginger, and chop the spinach. Preheat a 23-25 cm (9-10 inch) skillet over medium-high heat. Once the pan is sufficiently hot, add 15 ml (1 tablespoon) of the avocado oil along with the prepared chicken. Sauté the chicken, stirring occasionally, until it begins to brown beautifully on the exterior and is mostly cooked through, which should take about 4 to 5 minutes.
- Carefully remove the seared chicken from the pan and set it aside in a bowl. Reduce the heat to medium-low, then add the remaining 15 ml (1 tablespoon) of avocado oil to the same pan. Introduce the finely diced onion, minced garlic, and minced ginger. Sauté these aromatics gently for 3 to 4 minutes, or until the onions have softened and started to turn translucent, releasing their sweet fragrance.
- Incorporate the Berbere spice mix into the softened aromatics, stirring continuously for about one minute to toast the spices and bloom their flavors. Next, pour in the plain tomato sauce and the full-fat coconut milk. Stir everything together thoroughly, then increase the heat to bring the curry to a gentle boil. Once boiling, immediately reduce the heat to a low simmer and let the curry cook, uncovered, for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Return the partially cooked chicken pieces to the simmering curry. Add the roughly chopped spinach, piling it generously over the top of the curry. Allow the heat of the simmering sauce to gently wilt the spinach for approximately 1 minute before you begin to mix it into the curry. This technique prevents the spinach from becoming overcooked and ensures it retains a pleasant texture.
- Continue to simmer the curry, stirring occasionally, until the spinach is just wilted and tender-crisp, typically another 2 to 3 minutes. At this point, season the curry to taste with sea salt, adjusting as needed. Serve immediately, ideally with fluffy rice or warm flatbread.
Tools You’ll Need
- Large 23-25 cm (9-10 inch) skillet or deep frying pan
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Bowl for cooked chicken
Essential Success Tips
- Do not overcrowd the pan when browning the chicken; work in batches if necessary to ensure a good sear.
- Toast the Berbere spice gently for about a minute after sautéing the aromatics to intensify its flavor profile without burning.
- Adjust the amount of Berbere spice to your preferred level of heat and flavor; start with a little less if unsure and add more.
- Allow the curry to simmer adequately for the flavors to fully develop and for the sauce to reach its desired consistency.
- Add the spinach in stages if your pan is very full, allowing it to wilt down before incorporating more.
Professional Cooking Secrets
- For an even deeper flavor, lightly char your yellow onion before dicing by placing it directly on a gas burner flame or under a broiler until slightly blackened, then peel and dice.
- Use fresh, high-quality Berbere spice. If making your own, toast whole spices first before grinding for maximum aroma and potency.
- To elevate the creaminess, stir in a dollop of unsweetened full-fat yogurt or a splash of heavy cream at the very end, just before serving, taking care not to boil the yogurt.
Notes
- Berbere spice mixes can vary in heat and composition. Taste yours before adding and adjust the quantity as desired. It is typically a vibrant, complex blend that includes chili peppers, ginger, garlic, fenugreek, and other warm spices.
- This curry reheats beautifully on the stovetop over low heat, adding a splash of water or coconut milk if needed to maintain consistency.
- Serve this curry with injera (Ethiopian flatbread), basmati rice, quinoa, or even simply with some crusty bread to soak up all the delicious sauce.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute boneless, skinless chicken breast. However, chicken thighs tend to stay more tender and moist in curries, providing a richer texture. If using breast, be careful not to overcook it.
Is Berbere spice very spicy?
Berbere spice can range from medium to quite spicy, depending on the blend. Many commercial versions offer a balanced heat. You can control the overall spiciness by adjusting the amount you add to the curry or by choosing a milder blend.
How can I make this vegetarian or vegan?
To make this dish vegetarian or vegan, simply omit the chicken and replace it with firm tofu, chickpeas, lentils, or a mix of hearty vegetables like sweet potatoes and cauliflower. Adjust cooking times accordingly.
Nutrition Facts (Per Serving)
Calories: 450, Protein: 35g, Fat: 28g, Carbs: 20g, Fiber: 5g. (Note: These are estimated values and can vary based on exact ingredient brands and quantities.)
Allergy Information
Contains coconut. For those with a coconut allergy, an alternative non-dairy creamer or a cashew-based cream could be explored, though it would alter the flavor profile significantly. This dish is naturally gluten-free if the Berbere spice mix does not contain any gluten-derived additives. Always check your spice blend labels.
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