Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

This is my version of a recipe passed down to me from my mother. It's a curry-flavored chicken stew.

Ingredients: 6-8 servings

Chicken drumettes
about 2 kg
about 1 kg
2 cloves
Curry powder
2 tablespoons
Cayenne pepper
1 teaspoon
Butter (unsalted)
about 40 g
Vegetable oil
2 tablespoons
Italian parsley (finely chopped)
as needed
about 2 teaspoons
a small amount


1. Mince the onion and garlic, and bring the chicken drumettes to room temperature.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then sauté the onions over medium-high heat.
3. When the moisture cooks off the onions, add the garlic, reduce to low heat, then sauté until both the onions and garlic are golden brown.
4. Lightly season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
5. Transfer the browned chicken to the pot from Step 3.
6. When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
7. Add just enough water to cover the chicken, stir in and then simmer. Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
8. Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
9. Remove the lid and simmer about 15-20 minutes until the soup thickens.
10. Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste. Add 30 g butter and stir in to melt.
11. Serve it with white rice or buttered rice, and sprinkle with parsley. You could also serve it with a boiled egg, if you like.

Story Behind this Recipe

This is a recipe my mother learned a long time ago from the mother of an Ethiopian exchange student who lived in the neighborhood.