Berbere Coconut Chicken Curry
Serves 4-6
Ingredients
- 1 ½-2 lbs. boneless skinless chicken thighs, cut into 1-inch pieces (Chicken breasts can also be used)
- ½ tsp. Aleppo pepper or chili powder
- 4 cloves garlic, grated
- 1- inch piece (about 1 tsp.) fresh ginger, grated
- 1 tsp. curry powder
- ½ tsp. turmeric
- ½ cup coconut yogurt (or a 4-5 oz. small container; plain yogurt can also be used)
- 1 small yellow onion, diced
- 2 Tbl. butter
- 1 Tbl. tomato paste
- 1 Tbl. Berbere seasoning
- 1 cup chicken stock or water
- 1 cup heavy cream (Half-and-half can be used as a substitute)
- Cilantro, to garnish (optional)
- Salt + Pepper, to taste
Instructions
- In a large bowl, mix the cut chicken thighs with the Aleppo pepper, garlic cloves, ginger, curry powder, turmeric, and yogurt until well combined. Lightly season with salt and pepper. Set aside and allow to marinate for at least 30 minutes on the countertop or for up to 8 hours in the fridge.
- In a large non-stick skillet over medium-high heat, sear the chicken on each side until browned on each side, about 2-3 minutes. Do not cook completely or overcrowd the pan. This may have to be done in batches. Set aside, leaving any drippings in the pan.
- Add in 1 Tablespoon of the butter to the pan, followed by the onions. Cook for 3-5 minutes, or until translucent.
- Stir in the berbere seasoning and tomato paste. Cook for another minute.
- Carefully stir in the chicken stock, scraping off any burnt bits at the bottom of the pan.
- Add the chicken back into the pan and bring to a boil. Once bubbles form along the surface, reduce the heat to low and cover the pan with a lid.
- Simmer for 15 minutes, stirring occasionally.
- Slowly add in the heavy cream and cook for an additional 10 minutes. The sauce will become thick and creamy.
- Season with salt and pepper if needed.
- Garnish with cilantro and serve over freshly steamed rice and with warm bread.
Notes
To store, place in an airtight container and refrigerate for up to 4 days. This can also be prepped the night before a long work week to save time. It tastes even better the following day! To reheat, place the curry in a pot and cook over medium-heat for 5-10 minutes or until heated through.
To Freeze, place the cooked curry in an airtight container or freezer friendly bag. It can be frozen for up to 3 months. When ready to eat, remove from the freezer and allow to thaw overnight in the fridge or for a few hours on the countertop.