Jamie Oliver’s ‘low maintenance’ Kerala-style air fryer roast chicken recipe
The recipe serves six people and takes 10 minutes to prepare and 50 minutes to cook in your air fryer.
If you’re like us and love to cook quick and easy meals then this recipe is for you.
It comes from chef Jamie Oliver and is his Kerala-style air fryer roast chicken recipe. The dish is served with crispy cauliflower and chickpeas along with a fragrant curry sauce.
According to the chef’s website, it reads: “Here you’ll find the marriage of two of the greatest loves in my life – a roast dinner and a chicken curry!
“Using an air fryer makes this an efficient recipe for cooking a whole bird in a small space and, rubbed with fragrant spices then served up with gnarly veg, fluffy rice and crispy poppadoms, this is a low-maintenance way to cook up a fantastic meal for the whole family.”
The recipe serves six people and takes 10 minutes to prepare and 50 minutes to cook in your air fryer.
How to make Jamie Oliver’s Kerala-style air-fryer roast chicken recipe:
Ingredients
One x 1.5 kg whole free-range chicken
One small cauliflower
Four tablespoons Kerala-style curry paste
Red wine vinegar
Olive oil
One x 700g jar of chickpeas
One mug of basmati rice (300g)
Half a lemon
Half a cucumber
Half a red chilli
150g natural yoghurt
Three tablespoons mango chutney
Half a pomegranate Curry sauce
One onion
Two cloves of garlic
5cm piece of ginger
One fresh red chilli
One bunch of coriander (30g)
Groundnut oil
One heaped teaspoon of brown mustard seeds
One teaspoon ground turmeric
One handful of curry leaves
300g ripe cherry tomatoes
One x 400 g tin of light coconut milk
Half a lemon
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Method
First, press down firmly on the chicken breasts to break the backbone by squashing the bird slightly. You will then need to slash each thigh with a sharp knife a few times to let the heat get in as it cooks.
Next, quarter the cauliflower and get rid of any leaves from the vegetables.
Then rub two tablespoons each of curry paste and olive oil, along with a splash of red wine vinegar and a pinch of salt and pepper. Make sure to put this all over the chicken and cauliflower.
Then you will need to place the chicken breast-side down, in the larger drawer of the air fryer. Let this cook for 50 minutes at 200ºC, or until it is thoroughly cooked through. Make sure to turn the meat halfway.
Next, place the cauliflower in the smaller air fryer drawer and let it cook for 50 minutes at 200º. You can add the chickpeas halfway through.
For the curry sauce, peel and slice the onion, garlic and ginger.
Deseed and sliced the chilli. Pick the coriander leaves, finely chopping the stalks.
Then, put a non-stick pan on medium heat with a tablespoon of groundnut oil along with the spices and curry leaves. Let this fry for two minutes.
Next, add the onion, garlic, ginger, chilli, a pinch of pepper, the coriander stalks and tomatoes. Make sure to break them up with a spoon as you go along.
Stir in the remaining two tablespoons of curry paste and let this cook for 15 minutes, or until it has softened. Make sure to stir it now and then.
You will need to pour two mugs of boiling water (use the kettle for this to save time) into a pan. Cut and halve the lemon, add this to the dish along with a pinch of salt and place on a high heat.
Tip in the rice, stir well, then cover and cook on low heat for 12 minutes, or until it has gone tender.
Leave this to sit for two minutes and fluff up the rice with a fork. Remove the lemon and squeeze it over the rice.
Stir in the coconut milk and then simmer gently on medium-low heat until it has reduced to a saucy consistency. Season until your liking with salt, pepper and a squeeze of lemon juice.
Grate the cucumber and place it in a bowl, squeezing out the excess moisture. Chop and add the chilli and stir in the yoghurt. Drizzle with a little olive oil.
Add the mango chutney into a serving bowl. Holding the pomegranate half cut-side down in the palm of your hand, bash the back with a spoon so all the seeds tumble out into the bowl. Mix these.
Spoon the rice onto a serving platter or board, place the cooked chicken on top, then arrange the cauliflower and chickpeas around the sides.
Serve the curry sauce in a bowl, with the smaller bowls of cucumber yoghurt and mango chutney on the side. Finally, scatter over the coriander leaves.
