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Savory Ethiopian Chicken Curry

Savory Ethiopian Chicken Curry in 15 Minutes or Less

This Savory Ethiopian Chicken Curry is a quick and flavorful dish packed with rich spices, perfect for a busy weeknight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Ethiopian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Boneless Skinless Chicken Thighs Can be substituted with eggplant and zucchini for a vegetarian version.
  • 2 tbsp Lemon Juice Use fresh lemon for optimal flavor.
  • 2 medium Onions Opt for yellow onions.
  • 3 tbsp Vegetable Oil Can be swapped with olive oil.
  • 1 cup Water Use chicken broth for a richer taste.
  • 2 tbsp Ethiopian Berbere Spice Adjust based on desired heat.
  • 1 tsp Kosher Salt Sea salt can be used.
  • 1 tsp Fenugreek Seed Optional for milder taste.
  • 1 pod Black Cardamom Replace with regular cardamom if necessary.
  • 2 tbsp Garlic Ginger Paste Fresh garlic and ginger can be used.
  • 3 tbsp Ghee Substitute with coconut oil for a dairy-free option.
For Serving
  • 1 loaf Injera Bread Classic pairing for Doro Wat.
  • 1 serving Side Salad (optional) Arugula salad or spicy lentil salad.

Equipment

  • Microwave
  • blender
  • large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Microwave the onions in a covered bowl for about 10 minutes until soft.
  2. Blend the cooled onions with vegetable oil and water until smooth.
  3. Cut chicken thighs into thirds and drizzle with lemon juice.
  4. Heat ghee in a large pot over medium heat.
  5. Toast black cardamom and fenugreek seeds in hot ghee for 20 seconds.
  6. Add garlic ginger paste and cook for another minute.
  7. Incorporate berbere spice into the pot, stirring for 30-40 seconds.
  8. Mix in half of the onion paste and cook for 1 minute.
  9. Add remaining onion paste, simmer for 4 minutes.
  10. Stir in chicken pieces, cover and cook for 12-15 minutes.
  11. Adjust sauce consistency with water or chicken broth as needed.
  12. Serve the curry with injera bread to soak up the sauce.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For vegetarian option, use eggplant or zucchini instead of chicken.

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