I cooked an easy and delicious air fryer chicken curry recipe that took me just 20 minutes
Chicken curry is such an easy and tasty meal idea, but it's made easier with this air fryer recipe I followed exclusively for Express.co.uk.
Daily Express show how to make air fryer chicken curry
Air fryers are nifty kitchen appliances that make cooking many things quicker and easier.
From cooking juicy tender chicken and roast potatoes to fried eggs, I probably use my air fryer more than my oven since buying one.
The chicken curry recipe I followed was a quick one from Schwartz and it made enough for two portions.
Having never made a sauce-based dish in the air fryer, I was very sceptical of how it would turn out. However, I was shocked at how good it tasted.
For those who don’t have an air fryer, they can follow this recipe, but cook it in a deep-frying pan using the same stages.
Ingredients
Two skinless and boneless chicken thighs or breasts, diced into small chunks
One tablespoon olive oil
A quarter teaspoon salt
Half an onion, finely diced
One garlic clove, minced
One thumb-sized piece of ginger, peeled and minced
One tablespoon mild curry powder
One tablespoon tomato puree
250g passata
25g double cream
15g unsalted butter
Garnish
A handful of fresh coriander (optional)
Method
I began by preheating my Cosori air fryer to 200 degrees which took five minutes before preparing all of the ingredients listed above.
To cook the chicken, I placed the oil, salt and chicken in an even layer in a deep cake pan tray into the air fryer and cooked it for 12 minutes at 200 degrees.
Once the time was up, I took the chicken out and moved it to a medium bowl to set aside for later.
Next, I added the onion in an even layer and cooked for five minutes. Make sure to check on the onions halfway through to give it a stir as I found that they quickly burned a little.
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Once cooked, I added in the garlic and ginger before stirring and cooking again for a further two minutes.
Next up I added the chicken back in with curry powder and tomato puree before giving it a stir and cooking it for another two minutes.
After the two minutes had passed, I added in the passata, stirred again and cooked for five minutes.
For the final step, I added the double cream and butter and stirred and cooked it for another five minutes.
Once ready, I added a little more salt to the curry before serving it with a portion of pilau rice.
Alternatively, naan bread is a good option to serve this curry with. Once served, I topped off the curry with some fresh coriander.
The original recipe does recommend topping off the curry with nigella seeds too, however, I didn’t have any to hand.
On those evenings when you want to make something quick and easy, but also tastes delicious I would recommend making this. For those who prefer their chicken curry a little more spicy, I’d recommend using medium or hot curry powder.