Ethiopian Inspired Berbere Chicken Curry Recipes

ETHIOPIAN INSPIRED BERBERE CHICKEN CURRY

Ethiopian Inspired Berbere Chicken Curry image

This Ethiopian curry is a favorite because of the addicting flavor of the berbere spice mix!

Provided by Get Inspired Everyday! - Inspired by The Silk Road

Categories Curry

Time 30m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

BERBERE SPICED CHICKEN BREASTS

Berbere Spiced Chicken Breasts image

One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 20m

Yield 1

Number Of Ingredients 11

Ingredients

1 skinless, boneless chicken breast half - lightly pounded to an even thickness
1 teaspoon kosher salt
1 tablespoon berbere spice blend, or to taste
2 teaspoons butter
1 lime, juiced
2 teaspoons tomato paste
¼ cup chicken broth, or as needed
⅓ cup coconut milk
½ teaspoon berbere spice blend, or to taste
Salt to taste
1 tablespoon chopped cilantro

Steps:

Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

Nutrition Facts : Calories 432 calories, Carbohydrate 15.7 g, Cholesterol 92.2 mg, Fat 28.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 20.4 g, Sodium 3392.6 mg, Sugar 2.9 g

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