When the weather is cold and the night’s are long, there’s nothing better than a curry to warm you up. As air fryer’s continue topping the kitchen appliance wants, it’s not surpise that the searches for air fryer curries are at all time high. Quick, convenient but still able to pack a punch with flavour, there are so many reasons to use them. This recipe is for an air fryer chicken curry recipe and is one we absolutely love. Remember to adjust the levels of spice and seasoning depending on how hot you like it and keep in mind it’s easier to add spice than take it away, so don’t be too heavy handed!
Need an air fryer? Check this one out!
Air Fryer Chicken Curry Recipe (Serves 2-3):
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons plain yoghurt
- 1 tablespoon oil (vegetable or coconut)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- Salt to taste
- Fresh coriander leaves, for garnish
For the Air Fryer Chicken Curry Recipe Sauce:
- 1 pinch Asafoetida
- 1 large onion, finely chopped
- 1 large tomato, pureed
- 1/2 cup coconut milk (or double cream)
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1 tablespoon oil
Instructions:
- Marinate the Chicken:
- In a bowl, mix yoghurt, turmeric, cumin, coriander, garam masala, paprika, chilli powder, ginger, garlic, and salt.
- Add the chicken pieces and coat them well. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator). You can also let it marinate overnight for an even stronger flavour.
- Cook the Chicken in the Air Fryer:
- Preheat the air fryer to 190°C.
- Lightly grease the air fryer basket with oil or cooking spray.
- Place the marinated chicken pieces in a single layer in the basket.
- Air fry for 12-15 minutes, flipping halfway through, until the chicken is golden and fully cooked (internal temperature of 75°C/165°F).
- Make the Curry Sauce:
- Heat oil in a pan over medium heat.
- Add Asafoetida to the our hot oil. This can help temper the strong aroma and allow the flavour to develop, making for a truly delicious finish.
- Add the chopped onion and sauté until golden brown.
- Stir in the pureed tomato and cook until the oil starts to separate, about 5-7 minutes.
- Add curry powder, cinnamon, and a pinch of salt. Cook for 1 minute to release the spices’ aroma.
- Stir in coconut milk (or cream) and let it simmer for 5 minutes, stirring occasionally.
- Combine:
- Add the air-fried chicken pieces to the curry sauce. Stir well to coat the chicken in the sauce.
- Simmer for another 5 minutes to allow the flavors to meld.
- Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, naan, or roti.
Tips:
- For extra flavour, add a squeeze of lime juice before serving.
- If you like your curry spicier, increase the chili powder or add freshly chopped green chilies.
- You can also add vegetables like bell peppers or spinach to the curry sauce for added nutrition.
What’s your thoughts on this air fryer chicken curry recipe? Let us know in the comments below, we’d love to know if you try it out for yourself!
