Air Fryer Chicken Curry

5 from 1 vote

Spice up your weeknight dinner with this easy and delicious air fryer chicken curry recipe. With minimal prep time and maximum flavor, you'll never go back to traditional cooking methods again. All that AND it is ready in about 30 minutes!

Prep Time5

Cook Time30

Course: Main

Cuisine: Indian

Keyword: Air Fryer Chicken Curry

Servings:

Calories: 726kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the curry paste

2 red onions
5 garlic cloves
1 thump-sized piece fresh ginger , peeled and roughly chopped
2 tbsp tomato paste (purée)
1 tbsp brown sugar or Sukrin Gold sweetener
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp sweet paprika
½ tsp cayenne pepper
⅓ cup (80 ml) chicken broth or stock

For the chicken curry

½ tbsp ghee or unsalted butter
2 pounds (900g) skinless chicken thighs, diced
⅓ cup (80 ml) chicken broth or stock
14 oz (400g) chickpeas, drained
14 oz (400g) coconut milk or coconut cream, full fat
cilantro (coriander) chopped, to serve
pinch red pepper flakes
½ red onion finely sliced, to serve (optional)

For the kachumber

4 tomatoes , seeded and diced
⅓ cucumber , seeds removed, finely diced
1 small red onion , finely diced
1 green jalapeno , seeds removed, finely diced
1 garlic clove , minced
1 tbsp lime juice
handful coriander eaves , chopped
salt , to taste

Instructions

Prepare the curry paste

Place the onions, garlic, ginger, tomato paste, lemon juice, chicken broth, salt, sugar and spices in a food processor and blend to form a paste.
2 red onions, 5 garlic cloves, 1 thump-sized piece fresh ginger, 2 tbsp tomato paste, 1 tbsp brown sugar , 1 tsp salt, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp sweet paprika, ½ tsp cayenne pepper, ⅓ cup (80 ml) chicken broth

Make the curry

Preheat the air fryer to 400°F (200°C) for 2 minutes then add tablespoon of ghee or butter directly in the air fryer basket or the cake barrel insert and heat until melted. Add the curry paste and cook for 5 minutes.
½ tbsp ghee
Stir the diced chicken thighs and broth into the curry paste and cook for 15 minutes, stirring once or twice so that the chicken cooks evenly in the sauce.
2 pounds (900g) skinless chicken thighs, diced, ⅓ cup (80 ml) chicken broth
Add the coconut cream and chickpeas, stir and cook for 5 more minutes or until the chicken is cooked through. Have a taste to check the seasoning and adjust if needed.
14 oz (400g) chickpeas, drained, 14 oz (400g) coconut milk
Combine all the salad ingredients in a bowl. Garnish the curry with chopped cilantro and red pepper flakes. Serve with pilau rice, naan or flatbreads and the kachumber salad.
cilantro, pinch red pepper flakes, ½ red onion, 4 tomatoes, ⅓ cucumber, 1 small red onion, 1 green jalapeno, 1 garlic clove, 1 tbsp lime juice, handful coriander eaves, salt

Video

Nutrition