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.


  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.