Description
This Ethiopian curry is a favorite because of the addicting flavor of the berbere spice mix!
Ingredients
Units
Scale
- 1 package boneless skinless chicken thighs, about 4 or 1 pound, cut into 1/2” pieces
- 3 Tablespoons butter, or avocado oil for dairy free
- 1 medium onion, diced, 12 ounces
- 1 clove garlic, minced
- 2 Tablespoons berbere spice mix, or to taste, see notes
- 2 crowns broccoli, 1 pound 6 ounces, see notes
- 3 cups cherry tomatoes, 14 ounces, or 1-14 ounce can chopped tomatoes
- 1 can coconut milk
- 1 Teaspoon sea salt, or to your taste
- 1/4 cup chopped fresh cilantro
Instructions
- If you’re using fresh tomatoes, place them in a blender and blend into a chunky sauce, set aside. If you’re using chopped canned tomatoes, they’re all ready to go.
- To prepare the broccoli, trim the end of the stems and peel away the tough outer layer. Then thinly slice the stems, and cut the florets into small bite sized pieces, set the prepared broccoli aside.
- Preheat a large skillet, 15″ over medium heat. When the pan is hot, add 1 Tablespoon of the butter or avocado oil to the pan along with the cut up chicken thighs. Turn the heat to high and sauté until browned and mostly done, don’t worry if there’s a little pink in the chicken because it’s going to finish cooking later. Remove the chicken pieces from the pan, and set them aside.
- Lower the heat to medium high, and add the remaining 2 Tablespoons of butter or avocado oil to the pan along with the diced onion. Sauté until the onion is browned and beginning to soften, about 3-4 minutes. Add the minced garlic and berbere spice mix and cook for about 1 minute or until the garlic is fragrant but not browned.
- Then add the prepped broccoli, blended tomatoes/canned chopped tomatoes, and the can of coconut milk. Bring the mixture to a simmer. Then lower the heat to low, add the chicken back into the pan, and simmer for 5-6 minutes or until the broccoli is just tender and the chicken is fully cooked.
- Season to taste with sea salt, and stir in the chopped cilantro.
- Serve immediately with rice or cauliflower rice.
Notes
I bought my berbere spice mix from The Silk Road in Missoula Montana where they handcraft all their mixes. All spice mixes vary in heat, so add to taste!
You can use any mix of veggie you’d like in this curry, zucchini, snap peas, and carrots are all great as well. Just be sure to adjust the cooking time if you’re using snap peas as they cook faster than everything else.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Curry
- Method: Stove Top
- Cuisine: Ethiopian