Quick Ethiopian Chicken Curry Rice Bowls
A fragrant, mildly spiced chicken curry inspired by Ethiopian flavors, finished in under an hour and served over fluffy rice for a satisfying weeknight meal.
This recipe was created with AI assistance. Please review the ingredients, quantities, and especially any allergen or dietary details before cooking. Learn how we use AI.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 large yellow onion
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1.5 tablespoons berbere spice blend
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 1 cup coconut milk
- 0.5 cup plain yogurt
- 2 tablespoons vegetable oil
- 4 cups cooked basmati rice
- 0.3 cup fresh cilantro
- 1 tablespoon lemon juice
Instructions
- 1
Finely chop the onion, mince the garlic, and grate the ginger. Cut the chicken into bite-size pieces if needed.
10 min
- 2
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened and lightly golden, about 5 minutes.
5 min
- 3
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
1 min
- 4
Add the tomato paste, curry powder, berbere, cumin, salt, and black pepper. Cook, stirring constantly, for 1 to 2 minutes to bloom the spices.
2 min
- 5
Add the chicken and stir to coat in the spice mixture. Cook for 4 to 5 minutes, turning occasionally, until the outside is no longer pink.
5 min
- 6
Pour in the chicken broth and coconut milk. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered until the chicken is cooked through and the sauce thickens slightly, about 12 to 15 minutes.
15 min
- 7
Turn off the heat and stir in the yogurt and lemon juice until smooth and creamy. Taste and adjust salt if needed.
3 min
- 8
Serve the curry over warm basmati rice and garnish with fresh cilantro.
2 min
Nutrition Facts
620
kcal
Calories
36
g
Protein
42
g
Carbs
33
g
Fat
4
g
Fiber
780
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Off-dry fruit tames the chilli heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Dry rosé is remarkably versatile across savory dishes.
Serve well chilled (8–10°C).
Non-Alcoholic
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Tangy and fizzy — a refreshing, alcohol-free cooler. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
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