Main Dishes

Creamy Ethiopian Berbere Chicken Curry

Name: Creamy Ethiopian Berbere Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound boneless (skinless chicken thighs, cut into 1/2" pieces); 2 tbsp avocado oil; 1 yellow onion (finely diced, 2 cups); 1 clove garlic (minced); 1 tbsp minced fresh ginger; 2 tbsp 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 tsp sea salt (or salt to taste)

6 servings

portionen

20 minutes

aktive zeit

45 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 pound boneless (skinless chicken thighs, cut into 1/2" pieces)

2 tbsp avocado oil

1 yellow onion (finely diced, 2 cups)

1 clove garlic (minced)

1 tbsp minced fresh ginger

2 tbsp 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 tsp sea salt (or salt to taste)

Anweisungen

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 stovetop.

Notizen

NOTES

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 of coconut milk to drizzle over the top of the finished curry for a nice presentation!

Nährwertangaben

Portionsgröße

Kalorien

288 kcal

Gesamtfett

22 g

Gesättigtes Fett

13 g

Ungesättigtes Fett

7 g

Transfett

0.01 g

Cholesterin

72 mg

Natrium

831 mg

Gesamtkohlenhydrate

8 g

Ballaststoffe

2 g

Zucker insgesamt

2 g

Eiweiß

17 g