Chicken Tikka Curry with Pita Bread

Prepare the ingredients. This is what you'll have on your plate – creamy curry chicken with fluffy pita 🥘✨ Prepare all ingredients ahead of time so the work goes smoothly.

Cut the chicken. Optional: If you have whole thighs, debone them as shown in the video, or check the instructions. Then cut the chicken thighs into strips about 2 cm wide. (If they are already boneless, just cut them.)

Sear the chicken. Season the strips with salt and pepper and sear them in a hot skillet with a little oil over medium-high heat until golden on all sides, about 4–5 minutes. Then remove them from the pan and set aside.

Chop the vegetables. Slice the onion and garlic into thin strips, and halve the cherry tomatoes.

Sauté the onion and tomatoes. In the same pan over medium heat, first sauté the onion for about 2 minutes, then add the cherry tomatoes and sauté until they soften and begin to release their juices.

Add the garlic and curry paste. When the tomatoes are soft, add the garlic and curry paste and continue to sauté for another 2 minutes while stirring, to release the spices' aroma.

Make the creamy sauce. Pour in the cream and simmer over low heat for at least 5 minutes, until the sauce reduces slightly and thickens. If it's too thick, add a little water and cook briefly more.

Warm the pita. Lightly toast the pita bread in a toaster, oven, or dry skillet until warm and soft.

Finish and serve. Return the seared chicken strips to the finished sauce (mix and briefly reheat if needed). Drizzle with lemon juice and optionally garnish with coriander 🌿 Serve immediately. Dip the pita into the sauce and enjoy