Creamy with a light amount of spice, this chili laden Ethiopian Curry is sure to become a new super easy favorite!
1 pound boneless, skinless chicken thighs, cut into 1/2” pieces
2 Tablespoons avocado oil
1 yellow onion, finely diced, 2 cups
1 clove garlic, minced
1 Tablespoon minced fresh ginger
2 Tablespoons berbere spice mix, to taste, see notes
1 cup tomato sauce, plain not seasoned
1 can coconut milk, full fat, 13.66 oz
5 cups spinach, roughly chopped, 5 ounces
1 Teaspoon sea salt, or salt to taste
Prep all the ingredients before you begin cooking. Preheat a 9-10″ skillet over medium high heat. When the pan is hot, add 1 tablespoon of the avocado oil along with the chicken. Sauté until the chicken is beginning to brown and is mostly cooked, 4-5 minutes.
Remove the chicken from the pan and set it aside. Then add the remaining 1 tablespoon avocado oil to the pan along with the onion, garlic, and ginger.
Sauté over medium-low heat for 3-4 minutes, or until the onions are beginning to turn translucent. Add the berbere spice mix and stir to combine before adding the tomato sauce and coconut milk. Bring the curry to a boil, then reduce the heat and simmer until thickened and the flavors meld, about 10 minutes.
Add the chicken back to the pan along with the spinach. Pile the spinach over the top of the curry, and let the heat of it simmering wilt the spinach for about 1 minute before starting to mix it in. This helps the spinach not to go overboard!
Once the spinach is just wilted, 2-3 minutes, season to taste with sea salt and serve immediately! Leftovers reheat well on the stove top.
Berbere spice mixes vary in heat greatly. The one I use that’s listed in the blog post is warm to the tongue when you taste it plain. If you’re not sure, taste yours, and you can always add less to be sure it’s not too spicy.
Tip: You can save back 1-2 tablespoons coconut milk to drizzle over the top of the finished curry for a nice presentation!
- Category: Dinner
- Method: Stove Top
- Cuisine: Ethiopian
Keywords: Berbere Chicken Curry, Ethiopian Berbere Curry, Berbere Curry