Description
A flavorful Ethiopian Berbere Chicken Curry featuring chicken thighs simmered in a rich, spicy sauce made with Berbere spice, onions, ginger, garlic, and tomatoes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Berbere spice blend (adjust to taste)
- 1 (14.5 ounce) can crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or injera (for serving)
Instructions
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté until softened, about 5-7 minutes.
- Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Stir in the Berbere spice blend and cook for 2 minutes, stirring constantly, to toast the spices.
- Add the seasoned chicken pieces and brown them slightly on all sides, about 5 minutes.
- Pour in the crushed tomatoes and chicken broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasoning if necessary (add more salt, pepper, or Berbere if desired).
- Garnish with fresh cilantro and serve hot over cooked rice or with injera bread.
Notes
- Berbere spice blend is crucial for this recipe; its heat level can vary, so adjust the amount according to your preference.
- If you prefer a thicker curry, uncover the pot for the last 5-10 minutes of cooking to allow some liquid to evaporate.
- This curry can be made ahead of time, as the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Ethiopian