This curry is incredibly easy but has a wonderfully complex flavor that tastes like it took hours to make. What makes it so delicious? Berbere, which is a spice mix used widely in Ethiopia. This recipe includes instructions for making your own mix, which can be used for this dish and countless overs (it goes great with lentils). The sauce for the curry is made with tomato and coconut, making an earthy, creamy balance with the spiced berbere. You can serve this curry with rice or cauliflower rice.
On the Ingredients
Berbere Mix: Berbere is the Ethiopian word for pepper and has likely been used in cooking since 5 BCE when trading on the Silk Road brought spices like black pepper and ginger to Africa. This Ethiopian spice mix has a lot of variations, depending on who is mixing it. They can be staggeringly spicy or milder. Our version is mild, with an earthy warmth. Berbere contains a lot of vitamins, minerals, and other beneficial nutrients. The chili pepper adds Vitamins A and C, powerful antioxidants. Fenugreek has riboflavin (Vitamin B2, good for skin and energy), as well as iron, copper, and other minerals. Another common ingredient in Berbere is ginger, which is known to aid in digestion, soothing nausea and flatulence. Berbere may be just the ticket if you’re coming down with a cold or flu. Ginger and chili pepper have both been shown to possibly aid in recovery from these illnesses. Read more.
Recipe Notes and Substitutions
If you don’t feel like making your own Berbere mix, you can use curry powder instead, though the flavor is definitely different. It still makes a delicious dinner. If you want to make a vegan version of this meal, you can replace the chicken with chickpeas or tempeh.
Easy Ethiopian Chicken Curry
This curry is incredibly easy but has a wonderfully complex flavor that tastes like it took hours to make. What makes it so delicious? Berbere, which is a spice mix used widely in Ethiopia. This recipe includes instructions for making your own mix, which can be used for this dish and countless overs (it goes great with lentils). The sauce for the curry is made with tomato and coconut, making an earthy, creamy balance with the spiced berbere. You can serve this curry with rice or cauliflower rice.
Ingredients
- Berbere Mix
5 tbsp smoked paprika
1 tbsp cayenne pepper
2 tsp ground ginger
1 tsp ground fenugreek
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
- Chicken Curry
tbsp vegetable oil
1 lb chicken thighs skinless (cut into 1” pieces)
1 yellow onion (diced)
1 clove garlic (minced)
1 tbsp fresh grated ginger
2 tbsp berbere spice mix
salt to taste
1 cup tomato puree
1 cup coconut milk
5 cups fresh spinach
Directions
- Start by making the berbere spice mix by mixing together all the ingredients. It will make more than you need, but you can save the extra in a jar for future recipes.
- Heat the oil in a skillet or frying pan over a medium flame. Add the chicken and cook for about three or four minutes, until the chicken is browned and nearly cooked. Remove the chicken and set aside, leaving the fat in the pan.
- Add the onions to the skillet and sprinkle with salt to bring out the moisture. Sauté for a minute, then add the ginger and garlic. Continue to cook until the onions begin to turn translucent.
- Add the berbere and stir to combine with the onions. Add the tomato puree, coconut milk, and chicken. Stir to combine and bring to a boil. Check the flavor and add more salt if needed.
- Lower the heat and simmer for 10 minutes, stirring frequently. Put the spinach on top of the curry and cover. Let it wilt from the steam, then stir and remove from the heat. Serve hot.
