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.