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Turmeric Curry Chicken

Spoon this vibrant creamy curry sauce over sautéed chicken, partnered with steamed jasmine flavored rice with freshly toasted cumin seeds. If you can get them, use 4 sliced kaffir lime leaves for the grated lime peel—and if you prefer you can make the curry paste in a small food processor or food chopper.

Servings 6
Servings: 6


  • 1 teaspoon red pepper flakes
  • 3/4 teaspoon cardamom seeds
  • 2 lemongrass stalks, trimmed, tender center part coarsely chopped
  • 1 (2-inch) piece fresh ginger, peeled, coarsely chopped
  • 1 (1-inch) piece fresh turmeric, peeled, coarsely chopped
  • 1 tablespoon grated lime peel
  • 4 cloves garlic, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 2 tablespoons canola oil
  • 4 (36 ounces) Just Bare Skinless Chicken Breasts
  • Coarse salt and freshly ground pepper to taste
  • 1 (15-ounce) can unsweetened coconut milk, stirred well
  • 1 teaspoon brown sugar
  • 1 (3-inch) cinnamon stick
  • 2 star anise pods
  • Toasted shaved unsweetened coconut, fresh cilantro leaves, and/or sliced green onions and hot chiles, if desired

Nutrition Facts

Servings 6

Amount Per Serving
Calories 398 Calories from Fat 65
% Daily Value*
Total Fat 24g 31%
Saturated Fat 15g 75%
Cholesterol 102mg 34%
Sodium 65mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 33g
Calcium 3%Iron 10%
Vitamin C 6%Vitamin A 3%

* 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. Place red pepper flakes in a large mortar & pestle. Grind for 1 minute. Add cardamom seeds; continue grinding until nearly powdered.
  2. Add ginger, turmeric, kaffir lime, garlic cloves, and shallot one at a time, grinding and pounding until a paste forms. Set aside.
  3. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté about 6 minutes, turning once, until nicely browned. Remove to a plate.
  4. Spoon spice paste into skillet; cook over medium-low heat for about 5 minutes or until fragrant, stirring constantly. Pour in coconut milk, brown sugar, cinnamon, and anise.
  5. Return chicken to pan; increase heat and simmer for about 10 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Serve chicken and sauce garnished with toasted coconut, cilantro, and/or green onions.