John Myers
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Chicken Pita with Avocado Cream
The perfect chicken pita with avocado cream recipe with a picture and simple step-by-step instructions.
Chicken pita
- 8 Pita breads
- 2 Chicken breast fillets
- 1 tbsp Curry Tikka Masala Paste
- Salt
- Pepper from the grinder
- Sugar
- 100 g Cherry tomatoes
- Sherry vinegar
- 100 g Frozen feta
Avocado cream
- 1 Avocado
- 3 Spring onions
- 1 Lime
- Olive oil
- Lightly pat the chicken breasts flat and marinate with the tikka masala, salt, pepper and sugar. Sear it in a hot pan with a few drops of olive oil – let it rest. Just before serving, cut into slices and turn again in the gravy.
- In the meantime, halve the tomatoes and marinate with olive oil, vinegar, sugar, salt and pepper and place in a serving bowl.
Avocado cream
- While the meat is frying, cut the avocado in half, remove the stone and spoon the pulp out of the skin, add the spring onion, lime zest and lime juice and puree everything to a smooth cream – season with olive oil, salt, pepper and sugar.
Serve
- Bake the pita breads in the toaster – fill with chicken, tomatoes and avocado cream as desired and finely grate the feta cheese.
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