dinner · lunch · Ethiopian-inspired
Berbere Tomato Chicken & Eggplant Curry over Farro
A spicy curry with chicken breast, eggplant, and a berbere tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 4 cups eggplant, cubed
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp berbere seasoning
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 1½ cups coconut milk
- ¾ cups vegetable broth
- 3 cups farro
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; cook the chicken breast and eggplant with salt for 5 minutes.
- 2
Stir in the berbere seasoning, tomato paste, garlic, coconut milk, and vegetable broth; simmer gently. Cook the chicken breast until the center reaches 165°F.
- 3
Spoon the curry over the farro and serve hot.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.