Ethiopian Berbere Spiced Curry Chicken
A spicy twist using Jamaican curry base fortified with Ethiopian berbere spice blend.
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Ingredients
- 2 lbs Chicken thighs, bone-in and skinless
- 2 tablespoons Jamaican Curry Powder
- 1 1/2 tablespoons Berbere Spice Blend
- 2 large Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Niter Kibbeh (Ethiopian spiced butter) or Ghee
- 14 oz Coconut Milk
- 1 cup Chicken Broth
- 3 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper, pierced(optional)
- 1 tablespoon Lemon juice
Instructions
- 1
Season the chicken thighs with salt, pepper, and one tablespoon of the Jamaican curry powder; let marinate for 30 minutes.
- 2
Heat the Niter Kibbeh or ghee in a large heavy-bottomed pot over medium heat and brown the chicken on both sides, then remove and set aside.
- 3
In the same pot, add the onions and sauté for 10-12 minutes until they are soft and starting to caramelize, adding a splash of water if they stick.
- 4
Stir in the garlic, ginger, remaining Jamaican curry powder, and the Berbere spice blend, toasting the spices for 2 minutes until fragrant.
- 5
Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits (fond).
- 6
Return the chicken to the pot along with the thyme sprigs and the whole Scotch Bonnet pepper.
- 7
Reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened significantly.
- 8
Remove the Scotch Bonnet and thyme stems, stir in the lemon juice, and serve hot over injera or jasmine rice.
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