Ethiopian Honey-Scented Doro Kurma with Turmeric and Cardamom
This Ethiopian dish combines tender chicken smothered in a rich, honey-scented sauce, accented by vibrant spices like turmeric and cardamom. A beautiful dance of flavors perfect for any dinner occasio
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade
In a bowl, combine yogurt, honey, turmeric, cardamom, and cinnamon.
- 2
Coat chicken
Add chicken thighs, making sure they are well-coated.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Sauce Base
- 1
Sauté onions
Heat olive oil in a pan over medium heat. Add onions and sauté until golden brown.
Tip: Ensure the onions do not burn to maintain the sauce's sweetness.
- 2
Add garlic and ginger
Stir in garlic and ginger, cooking for another minute.
Tip: Use a nonstick pan for easier cleaning after cooking.
How to Make Ethiopian Honey-Scented Doro Kurma with Turmeric and Cardamom
Total time: 2 h · Yields 4 servings
- 1
Browning the Chicken
Remove marinated chicken and sear on both sides in a hot pan until golden brown.
- 2
Creating the Sauce
In the same pan, add berbere spice, sauté briefly, then deglaze with chicken broth.
- 3
Finishing with Cream
Stir in heavy cream and lemon juice, then add the browned chicken back to simmer until fully cooked.
Chef's Tips
Frequently asked questions
How can I enhance the spice flavors?
Toast the spices lightly to enhance their flavor before cooking.
How do I prevent the onions from burning?
Ensure the onions do not burn to maintain the sauce's sweetness by stirring frequently and adjusting heat.
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