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Spa Chicken Curry with Cilantro Chutney

Traditional chicken curries can have a lot of fat. This version is full of the great flavors of the best curry dish, but with a fraction of the calories. The brilliant green “chutney” is really an herbal salsa, spicy and a fresh counterpoint to the deeper taste of the curry.

Servings 6
Total Time: 45 minutes
Servings: 6
Total Time: 45 minutes


  • 1 bunch (3 to 4 ounces) fresh cilantro, rinsed, trimmed
  • 1 small onion, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 jalapeño chile, seeded, quartered
  • 1/2 teaspoon salt
  • 1 tablespoon + 2 teaspoons olive oil
  • 28 ounces Just Bare Skinless Chicken Breast Tenders
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons grated fresh gingerroot
  • 1 tablespoon garam masala or curry powder
  • 1/2 cup plain nonfat yogurt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Facts

Servings 6

Amount Per Serving
Calories 211 Calories from Fat 24
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g 5%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 34g
Calcium 10%Iron 14%
Vitamin C 28%Vitamin A 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. To make chutney, place all ingredients in blender or food processor. Process in bursts until smooth. Set aside.
  2. For chicken, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until just browned. Remove from skillet to plate.
  3. Add remaining 2 teaspoons oil, onion, garlic, and ginger to skillet; sauté 7 to 8 minutes. Stir in garam masala; cook 2 minutes or until fragrant.
  4. Whisk in yogurt; add tomatoes with juices. Simmer 2 minutes. Add chicken back to skillet with salt and pepper; cover and simmer 5 to 8 minutes or until chicken is no longer pink. Cook to internal temp of 165°F. Serve curry with cilantro chutney.


Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts, cut into strips, or Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs, cut into chunks, may be substituted for Just Bare® Hand-Trimmed Boneless Skinless Chicken Breast Tenders. Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.