Air Fryer Curry Chicken Recipe
Tender curry-seasoned chicken cooked in the air fryer and finished with a creamy sauce.
Servings: 4 servings
Ingredients
- 2 Tbsp olive oil
- 1 cup yellow onion diced
- 1 1/2 Tbsp garlic minced (about 3–4 cloves)
- 5 tsp curry powder
- 1 tsp ginger powder
- 1/8 tsp salt
- 1 1/2 lbs chicken breasts diced into 1-inch cubes
- 1 tsp cornstarch slurry cornstarch mixed with 2 tsp water
- 1/3 cup heavy cream
- cilantro chopped, for garnish
Instructions
- In a large mixing bowl combine the diced chicken, diced onion, minced garlic, olive oil, curry powder, ground ginger, and salt; toss until the chicken is evenly coated.
- Marinate the seasoned chicken mixture for 30 minutes at room temperature.
- Transfer the marinated chicken and onion into an air fryer–safe pan or dish that fits your air fryer basket in a single layer as much as possible.
- Set the air fryer to 400°F and cook the chicken for 15 minutes, shaking or stirring once halfway through for even cooking.
- Carefully remove the pan from the air fryer and pour the cooked chicken and any juices into a heatproof mixing bowl.
- Add the heavy cream and the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) to the bowl and stir to combine into a creamy sauce.
- Return the mixture to the air fryer pan, place it back in the air fryer basket, and cook at 400°F for an additional 7 minutes to thicken the sauce and finish cooking the chicken.
- Remove from the air fryer, garnish with chopped cilantro, and serve.
Equipment
- large mixing bowl
- Measuring spoons
- measuring cups
- small bowl
- air fryer-safe pan or dish
- Air Fryer
- heatproof mixing bowl
- spoon or spatula
Notes
- Add 1/2–1 tsp cayenne for more heat.
- Use boneless skinless chicken thighs if preferred.
- Make your own curry powder mix if desired.
- Serve with jasmine or basmati rice, naan, or cauliflower rice.