Description
A flavorful and spicy Ethiopian chicken curry made with a blend of spices and coconut milk.
Ingredients
Scale
- 2 pounds bone-in chicken thighs, skinless
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons berbere spice blend
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the berbere spice blend, stirring to coat the onions, garlic, and ginger. Cook for another minute to release the spices’ flavors.
- Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
- Pour in the diced tomatoes (with their juices), coconut milk, and chicken broth. Stir in the honey and season with salt and pepper.
- Bring the mixture to a gentle simmer, then cover and cook for 30-35 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Taste and adjust seasoning if necessary. Serve hot over cooked rice or quinoa, garnished with fresh cilantro.
Notes
- For a vegetarian option, substitute the chicken with chickpeas or tofu and adjust cooking times accordingly.
- Add vegetables like spinach or bell peppers during the last 10 minutes of cooking for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg