Air Fryer Chicken Curry Recipes

AIR FRYER ROASTED CURRY CHICKEN

Steps:

• Mix all the ingredients for chicken. Marinate the chicken in this marinade for at least 2 hours or overnight in the refrigerator.
• Mix 1/2 teaspoon of curry, 1/4 teaspoon of cumin and 1/4 teaspoon of paprika and set aside for later.
• Take the chicken out of the refrigerator 30 minutes before air frying.
• Line the fryer basket with a grill mat or a sheet of lightly greased aluminum foil.
• Put the chicken thighs into the basket skin side down, without stacking, and air fry at 380F (190C) for 10 minutes.
• Flip the chicken thigh over, now ski side up, and sprinkle some dry seasoning mix over the skin.
• Air fry at 380F (190C) for another 6-7 minutes until the meat is cooked through, internal temperature exceeds 170F (77C).
• Sprinkle some scallion to serve

AIR-FRYER CRISPY CURRY DRUMSTICKS

Steps:

• In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry. , Preheat air fryer to 375°. In a another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.

AIR FRYER THAI CURRY PARTY WINGS

Steps:

• In a large bowl, toss the chicken wings with about 1/2 cup curry paste until well coated. Sprinkle with the rice flour and baking powder and toss again to coat evenly.
• Put the wings in the air fryer basket and set the temperature to 400 degrees F. Cook for 25 minutes flipping the wings halfway through. Increase the temperature to 425 degrees F (or the highest setting) and bake until the skin is crispy and brown and the wings are cooked through, about 5 minutes more.
• Remove the wings from the air fryer and transfer to the bowl with the sauce; toss well.
• Transfer the wings to a platter and drizzle with a touch of honey. Serve immediately.
• Combine the ginger, garlic, shallots, chiles, lime leaves, lemongrass, salt, sugar, fish sauce, white pepper and vegetable oil in a food processor and blend until smooth. Set aside until ready to use or refrigerate in an airtight container for up to 2 weeks.
• Combine the lime juice, fish sauce, vinegar, honey, garlic, scallions, cilantro and chiles in a large bowl and mix until the honey is dissolved. Let sit for at least 30 minutes before serving.

AIR FRYER JAMAICAN STYLE CURRY CHICKEN

Steps:

• Add the chicken thighs to a large bowl with all of the spices (curry powder, paprika, cayenne pepper, adobo seasoning and salt). Add diced yellow onion, minced garlic cloves and olive oil to the bowl.
• Mix everything together with a spoon or massage with your hands until all sides of the chicken are coated with the seasonings. Cover the bowl and marinate the chicken for at least 30 minutes, but ideally for a few hours.
• Preheat the air fryer to 375 degrees F. Once preheated, spray the basket with cooking spray, add the chicken thighs to basket and cook for 15 minutes.
• Flip the chicken and cook for another 8-10 minutes or until the chicken has reached 165 degrees F internally.
• Serve and enjoy!

AIR FRYER CHICKEN CURRY

Steps:

• With an air fryer cake barrel or other similar oven-safe dish, place the tomatoes (sliced side up) and onion. Cook at 320°F/160°C for 25 minutes, or until they are soft and charred.
• Once the tomatoes and onions are cooked, add and mix in the garlic, ginger, butter, curry powder, cumin, coriander, smoked paprika, and chili powder. Cook for an additional 5 minutes in the air fryer.
• Puree everything with the heavy cream using an immersion blender or food processor. Cover and set aside.
• Place the cubed chicken in the air fryer basket. Lightly spray the chicken with oil and sprinkle with paprika. Cook in the air fryer at 380°F/190°C for 5-8 minutes, or until cooked through. (The chicken will be done once it reaches an internal temperature of 165°F/74°C with an instant read food thermometer).
• Once the chicken is finished, combine it with the sauce. Warm up the sauce by placing the curry in the air fryer basket and cooking for a final 3-5 minutes.
• Enjoy this recipe with rice and/or naan. Top with the fresh coriander.

CRISPY AIR FRYER CHICKEN

Steps:

• Trim chicken of excess fat and place in a large bowl. Combine buttermilk, hot sauce, and 2 teaspoons salt in a bowl and pour over chicken. Make sure all chicken pieces are coated, cover, and refrigerate for at least 1 hour, up to overnight.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine flour, remaining 1 teaspoon salt, garlic powder, onion powder, oregano, pepper, and cayenne in a shallow bowl or pie dish. Working with one piece at a time, remove chicken pieces from buttermilk and shake off excess. Place in flour mixture and turn to coat. Place coated chicken in the basket of the air fryer, working in batches as necessary to not overcrowd the basket.
• Cook in the hot air fryer until chicken is golden, no longer pink in the center, and the juices run clear, 20 to 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Repeat with remaining chicken.