Air Fryer Chicken Curry
This Air Fryer Curry Chicken is a quick and easy way to get your curry fix!
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Servings: 4
Calories: 356kcal
Equipment
- 6 quart air fyrer
- Large bowl
- shallow baking dish
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 1 ½ tablespoons garlic cloves minced
- 5 teaspoons curry powder
- 1 teaspoon ginger powder
- Dash of salt
- 1 ½ pounds chicken breasts diced into 1-inch cubes
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- ⅓ cup heavy cream
- chopped cilantro for garnish
- ½ teasoon cayenne powder optional
Instructions
- In a mixing bowl, add the chicken, onion, and garlic. Add the oil and spices and mix. Marinate for 30 minutes.
- Place curry into a pan that fits your air fryer basket. Use a shallow pan to spread out the chicken.
- Set the air fryer to 400°F and cook for 15 minutes.
- Remove cooked chicken and juices to a mixing bowl. Add cream and corn-starch slurry. Mix.
- Place back in the pan and air fryer basket. Cook at 400°F for 7 more minutes.
- Remove and serve topped with chopped cilantro and paired with basmati rice and fresh warm naan.
Video
Notes
- Be sure to use a pan or basket that will fit in your air fryer.
- If you are using chicken thighs, you may need to add a little extra time to ensure that the chicken is done.
- Try to cut your chicken into similar-sized pieces so that the chicken cooks evenly.
- Use an instant-read meat thermometer to make sure that your chicken reaches an internal temperature of 165 degrees.
- Add some crunch to this recipe by adding peanuts or cashews.
Nutrition
Serving: 1Serving | Calories: 356kcal | Carbohydrates: 8g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 131mg | Sodium: 206mg | Potassium: 766mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg