Delicious air fryer chicken curry recipe that’s easy to make in 20 minutes (2024)

‘Delicious’ air fryer chicken curry recipe that’s easy to make in 20 minutes this evening (Image: GETTY)

Air fryers are incredible kitchen appliances that make cooking certain dishes far easier and quicker.

Perfect for producing crunchy roast potatoes, game-changing fried eggs and tender chicken, air fryers can also help to make a "delicious" curry in around 20 minutes.

This “delicious air fryer chicken curry recipe” comes from Schwartz and it can be enjoyed with rice and a garnish of nigella seeds and fresh coriander.

The recipe makes two portions, so the ingredients can be increased for those making it for a family.

You can also follow the same recipe and cook in a deep-frying pan using the same stages if you don’t own an air fryer.

READ MORE: Easy and delicious chicken casserole recipe takes less than 30 minutes to prep

An air fryer can be used to make a chicken curry quickly (Image: Getty)

Ingredients

Two skinless and boneless chicken thighs, 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, chopped (optional)

Half a teaspoon nigella seeds

Method

Begin by preheating your air fryer to 200 degrees, before getting to work on the chicken and sauce.

To cook the chicken, place the oil, salt and chicken in an even layer in a deep cake pan insert into the air fryer and cook for 12 minutes.

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Cook the chicken before making the sauce (Image: Getty)

Once the time is up, take out the chicken, put it in a medium bowl and set aside.

Next, you’ll want to add the onion in an even layer and cook for another four to five minutes.

After, add garlic and ginger before stirring and cooking again for a further two minutes.

Then add the chicken back in with curry powder and tomato puree. Stir and cook for another two minutes.

Once the two minutes have passed, add the passata, stir again and cook for five minutes.

For the final step, add the double cream, stir and cook for another five minutes. When it’s piping hot, take out the cake pan carefully using a tea towel, add the butter, taste it and season with more sea salt if needed.

Serve the chicken curry with rice and/or naan bread and top with nigella seeds and fresh coriander if using.

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