60 Jump to Recipe Print RecipeYou might’ve seen us making some Ethiopian Berbere Chicken Curry on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy! Ethiopian Berbere Chicken Curry Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Course Dinner, Main Course Ingredients 1 lb Chicken Thighs boneless – skinless cut into 1/2″ pieces2 tbsp Avocado Oil1 Yellow Onion finely diced1 clove Garlic minced1 tbsp Fresh Ginger minced2 tbsp Berbere Spice Mix1 cup Tomato Sauce1 can Coconut Milk5 cups Spinach roughly chopped (5oz)1 tsp Sea Salt to taste Instructions Preheat a large 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.Enjoy! Keyword Berbere, Chicken, Spinach Please leave this field empty get consistent tips, guides, and recipes We don’t spam! Read our privacy policy for more info. Please check your inbox or spam folder to confirm your subscription.