Thai Panang Chicken Curry
40 min
Rich, creamy Thai curry that's become our go-to weeknight dinner. The coconut milk makes it silky smooth.
asianchickenspicy
Weeknight winner — crispy pita bases loaded with spiced chicken, feta, and a fresh cucumber salsa on top.
Instructions
- 1
Cut the chicken thigh fillets into small pieces.
- 2
Melt the margarine in a hot frying pan and cook the chicken pieces until almost cooked through, about 4 minutes. Season with tandoori spice, salt, and pepper.
- 3
Lay the pita breads on a baking tray lined with baking paper and spread crème fraîche over each one.
- 4
Distribute the cooked chicken over the pitas, then crumble the feta cheese on top.
- 5
Bake the pita pizzas at 200 °C for about 10 minutes.
- 6
While they're in the oven, dice the cucumber and red onion into small cubes. Mix in the finely chopped flat-leaf parsley, olive oil, pepper, and the zest and juice of half a lemon. Spoon over the pizzas when they come out.
Per average serving
959
Calories
kcal
45.7
Protein
g
93.2
Carbs
g
44.5
Fat
g
5.2g
Fiber
7.1g
Sugar
2133mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
959
Calories
kcal
45.7
Protein
g
93.2
Carbs
g
44.5
Fat
g
5.2g
Fiber
7.1g
Sugar
2133mg
Sodium
Tips from the kitchen
- Cut the chicken into small pieces, not big chunks. They cook faster and you get spiced bits in every bite once they go on the pita.
- Pull the chicken off the heat when it's almost done, around 4 minutes. It finishes cooking in the oven, so overcooking it in the pan leaves it dry.
- Spread the crème fraîche thin and right to the edges. It keeps the pita from drying out and stops the chicken from sliding off.
- Make the cucumber salsa while the pizzas bake, and don't put it on until they come out of the oven. The lemon and oil stay fresh that way, and the cucumber won't go warm and soft.
- Watch the pitas around the 10 minute mark. The edges should be crisp and the feta just starting to color. Any longer and the bases go hard.
Ways to vary it
- Swap the feta for a milder cheese if you want less salt. A bit of grated mozzarella melts more and gives you that pull, while feta stays crumbly.
- Chicken breast works in place of the thigh if that's what you have. Just watch it closer in the pan since it dries out quicker.
- For more heat, a pinch of chili flakes over the chicken before it bakes is a nice option.
Storage & leftovers
These keep in the fridge for up to 2 days, but store the cucumber salsa separately so the pita doesn't go soggy. Reheat the pizzas in a 180 °C oven for 5 to 7 minutes to get the base crisp again, then spoon the fresh salsa on top. The microwave makes the pita rubbery, so skip it. Freezing isn't worth it here, the texture suffers.
What to serve with it
A simple green salad with lemon dressing is plenty, or a bowl of plain yogurt with a little mint on the side to cool down the tandoori spice.
UC
By Untrained ChefPublished 25 May 2026 · Updated 11 July 2026
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