Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

Don't Forget to Vote in the Latest Poll! -->

Sunday, May 29, 2011

Burmese Chicken Curry Over Rice

This was one of the very first things I learned how to cook. I had no idea what I was doing, but I just followed the directions from the recipe and ended up with this super yummy dish! This dish is very flavorful!

4 boneless, skinless chicken breasts (thawed)
6 Tbs. light soy sauce

6 Tbs. curry powder

1 yellow onion (diced)

extra virgin olive oil


1 tsp. cinnamon

1/2 tsp. chili powder

3 bay leaves

Cut fat away from the chicken breast, halve them, and then poach them at a slow, low boil for ~20 minutes. You don't want to boil chicken at a hard boil because it makes the chicken tough. Drain, let cool, then shred.

In a small bowl, mix a 1:1 mixture of curry powder and soy sauce. Spoon the paste into the bowl of shredded chicken and mix gently with a large spoon until well-coated. Put aside and let it marinate while you start the next step.

In a large saucepan, saute the diced onion in EVOO, a pinch of sugar (~1 Tbsp), garlic paste, and chili powder until transparent.
Add marinated chicken, 2 1/2 cups of water, cinnamon, and bay leaves. Bring to a boil,then cover and and reduce heat to simmer for 1 hour, stirring occasionally. You may need to add a little bit of water if it gets too dry over the one hour cook time. *Be sure to remove the bay leaves and discard them before serving! :)

I've served Burmese chicken with pita bread triangles and over rice. It really depends on your taste and the setting. If it's a sit-down dinner, rice may be more appropriate. If you're serving it at a party, pita bread triangles or even crostini would be the way to go. Any way you serve this dish, it will be sure to light up your taste buds. It's not spicy hot....just VERY flavorful. Enjoy!

LEFT-OVERS TIP: If you mix your cold left-overs with a little bit of mayo the next day, you can make a curried chicken salad sandwich! It's YUMMY!!! :D

Click this box to print this recipe!


  1. This looks very similar to my MIL's Burmese Chicken recipe. Thanks! Going to give it a shot tonight.