A rainy weekend means a curry for dinner and this Ethiopian chicken curry known as Doro Wat, definitely packs a punch.
With slow cooked, fall off the bone chicken, coated in a rich and flavourful sauce made from a berbere spice mix, a red chilli-based spice mix, I guarantee you this dish will blow your mind!
A traditional Doro Wat is made by using a whole chicken which is cut into 12 pieces spicy. It is very, very spicy so if you are making this for those that are not prone to liking heat you might want to pull back on the chili when making your own berber spice mix. Like all good curries this tastes better the next day.
Berbere Spice Mix
- 2 Tbs cayenne pepper
- 5 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground fenugreek
- 1 tsp ground ginger
- 1/4 tsp grated nutmeg
- 1/4 tsp ground all spice
- 1/4 tsp ground cloves
Chicken Curry
- Juice of 1/2 a lemon
- 1 tsp salt – more if needed later
- 8 chicken thighs with bone left in
- 4 white onions, finely chopped
- 3 minced garlic cloves
- 2 Tbs grated ginger
- 4 Tbs clarified butter
- 4 Tbs berbere spice mix
- 2 Tbs tomato paste
- 2-3 cups of chicken stock -you might not use all of it
- 1/2 cup of Tej Ethiopia honey wine, similar to mead – substitute with white wine mixed with 1 Tbs of honey
- 2 hard boiled eggs
Method:
- Coat the chicken thighs in lemon juice and season with salt and set aside
- Heat a large heavy based pot, slowly sweat the onions in the clarified butter until they are soft and translucent
- Add ginger and the garlic and cook for another minute and deglaze with the wine
- Add the chicken thighs, berbere spice mix, tomato paste and chicken stock
- Simmer very gently for 1-2 hours with the lid on checking it occasionally to ensure that there is enough liquid
- Last 15 minutes, take the lid off and cook until the sauce thickens up
- Serve with egg over rice with Ethiopian flat bread called Ingera
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