Briana Milner This Air Fryer Chicken Curry is delicious, easy to make, and packed with flavor. Dinner will be cooked and on the table in less than 30 minutes!
If you enjoy Indian food, you will want to try this recipe! Taking about 1 hour from start to finish, you will find air fryer chicken curry is delicious, easy to make and packed with flavor. The spices are aromatic and the flavor they bring to the chicken will excite your senses! It’s the perfect meal for any weeknight dinner.
Why cook it in the Air Fryer?
This dish is less expensive than take-out and it tastes as good, maybe better, than going to the restaurant! Air fryer chicken curry is healthier than deep-fried, because less oil is needed when cooking in the air fryer. Also, the air fryer cooks chicken perfectly which means your dish will be juicy and tender. Oh, and because the curry is cooked in one pot, there is less clean up too!
What to eat with your chicken curry?
My families favorite foods to pair with my chicken curry is basmati rice, naan bread, and veggies!
Variations:
Instead of chicken breasts, try boneless chicken thighs
For a lighter sauce, substitute coconut milk for the heavy cream.
Tips to make your Curry Chicken successful!
Do not overcrowd the chicken while cooking. This will help to ensure the chicken cooks evenly.
If you’re using frozen chicken, make sure it is thawed completely before cooking.
The internal temperature when the chicken is completely cooked will be 165 degrees. You can use a meat thermometer like this one!
Can I double the recipe?
Absolutely! This recipe can be doubled or tripled! Cook the chicken in batches to make sure your chicken is not overcrowded to ensure your meat will cook evenly.
Can I make the chicken curry ahead?
Yes! This recipe calls for your chicken to marinade for at least 30 minutes. But you can marinade overnight or until next day’s dinner! Then all you have to do is throw it in the Air Fryer and cook it!
Or, after making the recipe, cool completely, cover in an airtight container, and put it in the refrigerator for up to 3 days.
If you are freezing the curry, make sure it is completely cooled, then cover in an airtight container (or in a freezer bag). This can be frozen up to 2 months. When you are ready to use the chicken curry, defrost it in the refrigerator overnight, then reheat on the stove top or in the air fryer.
To reheat:
Stove top: Reheat in a pan over medium heat until the chicken is heated through.
Air fryer: Reheat in the air fryer at 375 degrees for 10-12 minutes.
No Air Fryer? No problem – cook it on the stove!
Heat the olive oil in a skillet over medium heat. Once hot, add the onion until it is lightly browned. Stir in the garlic, curry powder, ginger powder and salt. Stir for 2 minutes then add the chicken pieces. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove the chicken and juices from the skillet and place in a bowl. Add the heavy cream and corn starch slurry and mix with the chicken. Return to the skillet and simmer for 5 more minutes.
Remove and top with chopped cilantro. Serve over rice.
Ingredients:
Olive Oil – my favorite is extra virgin olive oil by 365. If you have other oils, that will work as well! But it will change the flavor of the dish.
Yellow onion – adds fresh flavor and color and caramelizes well.
Garlic cloves – fresh is best in this recipe, but you can use minced garlic in a jar.
Curry powder – This is the main flavor to create your curry chicken! A small amount goes a long way! I really enjoy this brand of curry powder.
Ginger powder – Ginger is hot, zesty and biting, yet sweet.
Chicken breasts – You can also use chicken thighs as they are a great alternative! I prefer chicken breasts as they are healthier.
Cornstarch – helps to thicken the sauce.
Heavy cream – enhances the richness and creaminess of this dish. If you don’t have heavy cream, you can use whole milk. But it’s not as creamy nor rich.
Chopped cilantro (garnish) – adds a lemony and peppery flavor. It can be omitted if you don’t like cilantro. Our family does, especially with chicken curry, so we go crazy with it! It adds a great compliment to the curry powder.
In a mixing bowl, add the chicken, onion, and garlic. Add the oil and spices…
…and mix. Marinade 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. Enjoy!
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If you decide to substitute your heavy cream for coconut milk, I suggest this one!
I love naan with my curry. This is my favorite store-bought brand. I prefer garlic, but they have a regular one without toppings:
The best rice is basmati to pair with your curry as it is the most traditional in Indian cuisines.
Supplies I used to make my Air Fryer Chicken Curry:
As mentioned before, you do not need an Air Fryer for this recipe. However, if you are searching for a new air fryer, this is the one our family has! It works well, is an 8 quart with a great size for our family of 4, and has a viewing window.
I love using this exact food thermometer. If the Air Fryer isn’t convenient enough, pairing it with this food thermometer takes your convenience to a new level. It has a long cord that can withstand the heat in the Air Fryer while you’re cooking your food. You just set the alarm to go off once your chicken reaches 165 degrees F on the thermometer. Although following my recipe and instructions for time and temperature, every Air Fryer is different. You can never be too careful when it comes to cooking your chicken!
I used these cute bowls to serve my rice and curry chicken, separately! They also come with bamboo lids perfect for storing leftovers!
If you like this recipe, I suggest these other Air Fryer recipes!
Air Fryer Tilapia Fish Tacos – Air fryer fish tacos are so quick and easy to make – dinner is ready in 20 minutes and you get to enjoy amazing flavors as the fish and the spices combine with the coleslaw!!
Air Fryer BBQ Chicken Wings – Chicken wings are perfect as the main dish at meal, as a snack, or as an appetizer during the big game! BBQ chicken wings are finger-licking , lip-smacking good and are definitely a crowd pleaser!
- Air Fryer Focaccia
- Air Fryer Korean-Style Beef Ribs
- Air Fryer Starbucks Copycat Kale and Mushroom Egg Bites
- Jalapeño Cheddar No Knead Artisan Bread Loaf
- Air Fryer Popcorn
Air Fryer Chicken Curry
Equipment
- Air Fryer
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion chopped (1 cup)
- 4 garlic cloves minced (1 1/2 Tbsp)
- 5 teaspoons of curry powder
- 1 teaspoon of ginger powder
- Dash of salt
- 1 1/2 lbs chicken breasts diced into 1-inch cubes
- 1 tsp corn-starch mixed with 2 tsp water
- 1/3 cup heavy cream
- chopped cilantro for garnish
- For a spicier option add 1/2-1 teaspoon of cayenne powder
Instructions
- In a mixing bowl, add the chicken, onion, and garlic. Add the oil and spices and mix. Marinade 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.
