A flavorful paste, made in the blender, allowed us to skip a marinade and instead season the chicken as it cooked. A dose of red pepper flakes lent moderate heat, but traditional Burmese food can be fairly spicy; if you want more heat, increase the pepper or stir in a slivered jalapeño, serrano or bird’s eye chili with the cilantro. We liked the chicken over steamed rice or thin rice noodles.
ounces plum tomatoes (2 large), quartered
tablespoons grapeseed or other neutral oil, divided
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