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Doro Wat – Spicy Ethiopian Chicken Curry

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Happy Thursday friends! Hope you are all enjoying the lovely weather and all the nature’s beauty around. My husband and I love our evening walks with Gizmo (our little pup) breathing in all the freshness the season has to offer. Well, this week my hubby dear was craving some Ethiopian food and so this week’s recipe is a dish from Ethiopia called Doro Wat.

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Ethiopian cuisine is something we enjoy at home and outside too. The flavors and spices are very close to Indian and that makes it more enjoyable for us. India and Ethiopia have had long connections going back many many years with Indians moving to Ethiopia to do technical work and spice trade. Incidentally, bollywood movies seem to be very famous in there….So don’t be surprised if you are greeted by a namaste next time you are there. The recipe below is basically a curry served on the side of a savory pancake. Something similar to a dosa except it is baked. We frequent (Ethiopian restaurant) regularly and I got my spice mix (berbere) from them. However, you can find it in the international food sections in your grocery store or there are plenty of blogs that provide the recipe for spice mix if you would like to make it at home.

Well, I hope you are all waiting to try this dish out, so go ahead and checkout the recipe and let me know how you liked it!

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For the Doro Wat:

  • 6-8 drumsticks, skin off
  • 1/3 cup butter
  • 2 large red onions, finely chopped
  • 1 tbsp. of ginger garlic paste
  • 2 tbsp. berbere(spice mix) (or more if you want the dish extra hot)
  • 1.5 cups of water
  • 3 boiled eggs
  • Salt

Directions:

  • Heat the butter in a large pot over medium heat. Add the chopped onions, and let them cook undisturbed for 1 to 2 minutes.
  • Season with salt and pepper and keep stirring onions around every 3-4 minutes.
  • Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
  • Now add ginger garlic paste and continue cooking for another 20 minutes until golden brown and nicely caramelized.
  • Add berebere to the onion mixture and mix well. If you feel the spices are burning add few tbsp. of water. Do not add too much water at a time add small amounts as and when needed to ensure nothing is burning.
  • Add drumsticks to the pot and give it a quick stir to ensure the drumsticks are well coated with the prepared onion mixture.
  • Add a cup of water to the pot and close the lid. Let them cook for about 45 minutes. Check the drumsticks half way thru to make sure none of them are stuck to the bottom add remaining water if needed.
  • Peel the boiled eggs and give it inserts on both sides.
  • Add the boiled eggs to the pot during the last 10 minutes of the cooking process. Give everything a quick stir and taste to adjust seasoning if needed.
  • Once ready serve hot with injera and other side dishes of your choice.

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