Savory Ethiopian Chicken Curry (Printable Version)

A vibrant Ethiopian dish featuring tender chicken simmered in rich, aromatic spices in just 15 minutes.

# Everything You’ll Need:

→ For the Curry

01 - 1 lb boneless skinless chicken thighs
02 - 2 tbsp fresh lemon juice
03 - 2 medium yellow onions
04 - 3 tbsp vegetable oil
05 - 1 cup water
06 - 2 tbsp Ethiopian berbere spice
07 - 1 tsp kosher salt
08 - 1 tsp fenugreek seed
09 - 1 pod black cardamom
10 - 2 tbsp garlic ginger paste
11 - 3 tbsp ghee

→ For Serving

12 - 1 loaf injera bread
13 - 1 serving side salad (optional)

# Steps to Cook:

01 - Microwave the onions in a covered bowl for about 10 minutes until tender.
02 - Blend the cooled onions with vegetable oil and water until smooth.
03 - Cut chicken thighs into thirds and drizzle with fresh lemon juice.
04 - Heat ghee in a large pot over medium heat.
05 - Toast black cardamom pod and fenugreek seeds in the hot ghee for 20 seconds to release their aroma.
06 - Add garlic ginger paste and cook for 1 minute, stirring frequently.
07 - Stir in berbere spice and cook for 30 to 40 seconds to bloom the flavors.
08 - Mix in half of the onion paste and cook for 1 minute to develop depth.
09 - Add the remaining onion paste, then simmer gently for 4 minutes.
10 - Stir in chicken pieces, cover the pot, and cook over medium-low heat for 12 to 15 minutes until cooked through.
11 - Add water or chicken broth as needed to achieve desired sauce thickness and simmer briefly.
12 - Serve the curry hot with injera bread to soak up the sauce; accompany with side salad if desired.

# Extra Suggestions:

01 - For a vegetarian option, substitute chicken with eggplant and zucchini. Use coconut oil instead of ghee for dairy-free preparation.
02 - Store leftovers in an airtight container refrigerated for up to 3 days.

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