“I had my first taste of Burmese food celebrating one of our graduate student’s passing of her qualifying exam and I loved it! This is my best recreation of that dish. I’m still working out some of the flavors, but it very good. I add a bit more vegetables to mine, including okra, which was also a first for me. The dish I had at the Burmese restaurant was not spicy, but for those that like some heat, you can add jalapeño or serrano peppers as desired.” – April Ferre
Curry Leaf Chicken
Ingredients
Marinade:
- 1/3 Cup Plain Whole Milk Yogurt
- 1 Tablespoon Tomato Paste
- 2 Sprigs Curry Leaves Chopped
- 1 1/2 Teaspoons Grated Ginger
- 1 1/2 Teaspoons Grated Garlic
- 3/4 Teaspoon Dry or 1 Tablespoon Fresh Turmeric
- 1 1/2 Teaspoon Garam Masala
- 3/4 Teaspoon Salt
- 1 Green Chili Pepper Finely Minced, Optional
For the Chicken:
- 1 1/2 Pounds (2 Large) Boneless, Skinless Chicken Breasts
- 3 Tablespoons Coconut Cream
- 3 Tablespoons Evaporated Milk
Vegetables:
- 1 Handful Green Beans
- 1 Handful Okra
- 1/2 Red Bell Pepper Sliced
- 1/2 White Onion In Wedges
Optional Tempering:
- 1 Tablespoon Vegetable Oil
- 1 Sprig Curry Leaves
- 1 Green Chili Pepper Finely Minced
Instructions
Prepare the Marinade:
- Combine yogurt, tomato paste, curry leaves, ginger, garlic, turmeric garam masala, salt and chili pepper.
- Slice chicken breasts and pour over marinade. Mix until well coated.
- Refrigerate for 2 to 8 hours.
Prepare the Vegetables:
- Bring a pot of salted water to a boil and add green beans. Boil 1 minutes and then add okra and boil 1 minute more.
- Drain and remove to an ice bath to stop the cooking process. When fully chilled, drain and dry.
- Cut green beans into bite-sized pieces. Slice okra into thirds along the bias. Combine in a medium bowl with bell pepper and onion.
Cook the Chicken:
- Once the chicken has finished marinating, heat a couple tablespoons vegetable oil in a large Dutch oven and cook chicken.
- As the chicken cooks, it will release some moisture. Let it cook down a little bit and then add the coconut cream and evaporated milk. Continue to cook until most of the liquid evaporates. The dish should be saucy, but not soupy.
Assemble the Dish:
- While to chicken is cooking, in another large Dutch oven or wok, heat another couple of tablespoons of oil until hot. Stir fry the vegetables until barely tender. Season with salt while stir frying.
- Add stir fried vegetables to the chicken and mix well to combine. Taste and add additional salt, if necessary.
- Optional Tempering: To add additional flavor and spice to the dish, heat oil in a small saucepan over medium high heat. Add curry leaves and chili pepper and sauté until curry leaves just crisp up and turn bright green. Pour over chicken and mix well to combine.
- Serve with coconut rice.
2025 Adapted Recipe – April Ferre – Adapted from Oven Tales