Creamy Ethiopian Berbere Chicken

This creamy Ethiopian berbere chicken curry brings vibrant warmth and a touch of exotic flair to any weeknight dinner. The rich coconut milk balances the spicy, earthy berbere blend while fresh spinach adds color and brightness, making it a comforting yet exciting dish to enjoy at home.

I whipped this up on a chilly evening when I wanted something different but simple. It quickly became a requested favorite for its bold yet cozy taste that feels like a small escape.

Ingredients

• 1 pound boneless skinless chicken thighs cut into half inch pieces: they stay tender and juicy compared to breasts
• 2 tablespoons avocado oil: mild in flavor and great for high heat sautéing
• 1 yellow onion finely diced about 2 cups: provides a subtle sweetness that softens the spices
• 1 clove garlic minced: adds aromatic depth, fresh is always best
• 1 tablespoon minced fresh ginger: brings a zesty warmth that brightens the curry
• 2 tablespoons berbere spice mix: the signature Ethiopian blend that imparts smoky, earthy heat, look for one with vibrant color and fresh aroma
• 1 cup plain tomato sauce: choose a smooth, unsweetened variety to keep flavors balanced
• 1 can full fat coconut milk 13.66 ounces: creates the creamy base essential to mellow the spices and add richness
• 5 cups roughly chopped spinach about 5 ounces: adds fresh green texture and nutrients, opt for tender leaves without yellowing
• 1 teaspoon sea salt or to taste: enhances and balances the flavors naturally

Instructions

Build The Flavor Base:

Prep all your ingredients before you begin. Heat a 9 to 10 inch skillet over medium high heat until hot but not smoking. Add one tablespoon of avocado oil and then the chicken pieces. Cook, stirring occasionally, for four to five minutes until the chicken is mostly cooked through and just starting to brown on the edges. This initial sear locks in moisture and builds savory flavor. Remove the chicken and set aside.

Sauté The Aromatics:

Add the remaining tablespoon of avocado oil to the skillet and toss in the diced onions, minced garlic, and fresh ginger. Sauté over medium low heat for three to four minutes, stirring frequently until the onions soften and begin turning translucent. This gentle cooking draws out sweetness without burning.

Add The Spice And Liquids:

Sprinkle the berbere spice mix over the softened aromatics and stir well to coat everything evenly. Pour in the plain tomato sauce followed by the full fat coconut milk. Stir to combine and increase the heat to bring the curry to a gentle boil.

Simmer To Meld Flavors:

Once boiling, reduce the heat to low and let the curry simmer gently for about ten minutes uncovered. This reduces the sauce slightly and allows complex flavors from the spice mix and liquids to deepen and marry.

Return Chicken And Add Spinach:

Add the chicken back into the curry, nestling it into the sauce. Pile the roughly chopped spinach on top without stirring immediately. Allow the residual heat to gently wilt the spinach for about one minute. Stir carefully once wilted to evenly incorporate the greens without turning the dish watery.

Season And Serve:

Taste and adjust seasoning with sea salt as needed. Serve the curry immediately while piping hot. Leftovers reheat wonderfully on the stovetop without losing texture or flavor.

I love how the berbere spice mix can transform humble ingredients into something utterly special. It reminds me of sharing food with friends during my travels where spices tell stories you can taste. This dish brings a bit of that magic right to your table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, a splash of water or coconut milk helps revive the curry’s creamy texture. Avoid freezer storage if possible as the spinach can become limp and lose vibrancy when thawed.

Ingredient Swaps

Chicken breasts can be used but may dry out more quickly without careful cooking. Kale or Swiss chard work well instead of spinach for a heartier green addition. If you cannot find berbere spice, try a mix of smoked paprika, ground coriander, cinnamon, and cayenne pepper for a rough approximation.

Serving Ideas

This curry is excellent served over fluffy jasmine rice or nutty quinoa to soak up the sauce. Try pairing with warm flatbreads like naan or injera for a hand-held dining experience. Add a simple cucumber and yogurt salad on the side to cool the palate.

This creamy Ethiopian berbere chicken curry is a fantastic way to bring bold, comforting flavors into your kitchen. The mixture of spices, creamy coconut milk and fresh spinach makes it a dish you will want to return to again and again.

Frequently Asked Recipe Questions

→ What is berbere spice blend?

Berbere is a traditional Ethiopian spice mix typically including chili peppers, garlic, ginger, and various warm spices like cinnamon and fenugreek, adding heat and depth.

→ Can I use other cuts of chicken?

Yes, boneless skinless chicken breasts or whole pieces can be used, though thighs provide juiciness and tenderness ideal for simmering.

→ How do I adjust the heat level?

Modify the amount of berbere spice blend according to your preference; the spice mix varies in intensity depending on the brand or preparation.

→ Why add spinach at the end?

Adding spinach last allows it to gently wilt without overcooking, preserving its bright color and fresh texture.

→ What can I serve with this dish?

This flavorful dish pairs well with steamed rice, quinoa, or flatbreads to complement the rich sauce and spices.