Air Fryer Chicken Curry (Super Easy & Delicious!)

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 just 30 minutes! Serve with garlic naan bread for the ultimate curry night!

I am fascinated by the long way air fryers have come. When I first started using one all the way back in 2014(!) I would never have imagined how incredibly versatile they can be!

You can, of course, cook frozen fries and chicken fingers in an air fryer… but why rely on convenience foods when you can make this incredible chicken curry in just 30 minutes?

It’s so EASY to make and tastes absolutely amazing – proof positive that you can cook all types of recipes in your air fryer (have you checked my Easy Air Fryer Bakes cookbook btw?). I love it served with pilau rice, my easy yogurt flatbreads and some kachumber salad.

Air Fryer Chicken Curry Ingredients

I made this recipe in my Instant Vortex air fryer which has a tub with a removable rack. If your air fryer comes with a perforated basket, you will need to cook the curry in a cake barrel insert or any baking dish that fits comfortably in the basket of your air fryer model.

For the Curry Paste

• Red onions, roughly chopped.
• Garlic cloves and peeled fresh ginger.
• Lemon juice and chicken broth (or stock made using a cube or stockpot).
• Concentrated tomato paste (or tomato purée).
• The all important spices: garam masala, cumin, turmeric, paprika, cayenne.
• Salt, pepper and a little brown sugar or Sukrin Gold sweetener.

For the Curry

• Ghee (clarified butter) or unsalted butter: butter or ghee add richness to our curry and balance out the flavors but you could leave it out if preferred.
• Chicken: skinless and boneless chicken thighs, diced and trimmed off any fatty bits.
• Chickpeas from a can, drained and rinsed.
• Coconut milk or coconut cream (full fat).
• Chopped cilantro (coriander), red pepper flakes, sliced onion to serve.

How to Make Air Fryer Chicken Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

Prepare the Curry Paste

1. 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.

Make the Curry

1. 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.

1. Stir the diced chicken thighs and broth into the curry paste and cook for 15 minutes, stirring once or twice during the cooking so that the chicken cooks evenly in the sauce.

1. 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.

1. Garnish with chopped cilantro and serve with pilau rice, naan or flatbreads and the kachumber salad.

Recipe Notes and Tips

• Store any leftover curry in an air tight container in the fridge for 3-4 days. The flavors will intensify as the curry matures so it will taste EVEN BETTER when reheated.
• You can freeze the curry, in portions, for up to three months. Thaw in the fridge overnight before reheating and serving.

You Will Also Enjoy…

Air Fryer

Air Fryer Tandoori Chicken

Side dishes

Easy Pilau Rice Recipe

Slow Cooker

Ground Beef Curry (Keema Matar)

Slimming

Dal Makhani | Slimming Friendly, Vegan

HAVE YOU MADE MY AIR FRYER CHICKEN CURRY RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!