Chicken Curry

Chicken Curry

An easy weeknight curry done in the air fryer. We just add in the ingredients at different stages and it all comes together beautifully. Plus it's all ready in 30 minutes! I like to serve this in a big bowl sprinkled with fresh coriander and chillies, alongside some naan bread or rice.

The key to making saucy recipes in the air fryer is to use a cake barrel with a handle that is suitable for your air fryer. You'll need to measure the inside diameter of your air fryer basket to figure out which size cake barrel will fit your air fryer.


  • 5-6 green or red birds-eye chillies
  • 1 tbsp sunflower oil or ghee
  • 2 chicken breasts - - approx 350g/12.3 oz chopped into bite-size chunks
  • 1 large onion - - peeled and chopped into chunky wedges
  • 1 red bell pepper - chopped into chunky pieces
  • Pinch of salt and pepper
  • 2 heaped tbsp of your favourite curry paste – I’m using balti. - *see note 1
  • 2 cloves garlic - minced
  • 2 tsp minced ginger
  • 1 crumbled chicken stock cube
  • 2 tbsp tomato puree/paste
  • 300 ml 10.5 oz passata
  • 300 ml 10.5 oz tin full fat coconut milk
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*

To serve:

  • Rice
  • Fresh coriander
  • Air fried chillies (or use sliced fresh chillies)


1. If you'd like to serve the curry topped with the blistered birds-eye chillies, place the chillies in the air fryer basket and air fry for 3-4 minutes at 200c/400f, until starting to blister (shake half-way through the cooking time). Then remove and put to one side for later.

2. Add the oil to the air fryer cake-barrel, along with the chopped chicken, onion and red pepper. Sprinkle on a pinch of salt and pepper, then mix together to coat the chicken and onion in the oil and seasoning.

3. Place the cake barrel in the airfryer basket and air fry for 10 minutes at 190c/375f, shaking the basket once, halfway through cooking.

4. Add in the curry paste, garlic and ginger. Stir together and place back in the airfryer for 2 minutes.

5. Add the crumbled stock cube, tomato puree, passata and coconut milk. Stir together so everything is combined.

6. Place back in the airfryer for 10 minutes, stirring once, halfway through cooking.

7. Remove from the air fryer, stir again. Check that the sauce is piping hot and the chicken is cooked though (slice open a piece of chicken and ensure it's no longer pink in the middle).

8. If you want to thicken the sauce, stir in the cornflour slurry.

1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*

9. Serve on top of rice, topped with fresh coriander and chillies

*Recipe on video and text may differ from each other!

How to cook Chicken Curry:

Original Lunch recipes