Name: Air Fryer Chicken Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 red onions; 5 garlic cloves; 1 thump-sized piece fresh ginger, peeled and roughly chopped; 2 tbsp tomato paste; 1 tbsp brown sugar or Sukrin Gold sweetener; 1 tsp salt; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp sweet paprika; ½ tsp cayenne pepper; ⅓ cup (80 ml) chicken broth or stock; ½ tbsp ghee or unsalted butter; 2 pounds (900g) skinless chicken thighs, diced; ⅓ cup (80 ml) chicken broth or stock; 14 oz (400g) chickpeas, drained; 14 oz (400g) coconut milk or coconut cream, full fat; cilantro (coriander) chopped, to serve; pinch red pepper flakes; ½ red onion finely sliced, to serve (optional); 4 tomatoes, seeded and diced; ⅓ cucumber, seeds removed, finely diced; 1 small red onion, finely diced; 1 green jalapeno, seeds removed, finely diced; 1 garlic clove, minced; 1 tbsp lime juice; handful coriander leaves, chopped; salt, to taste

Air Fryer Chicken Curry is one of my absolute favorite ways to prove that weeknight dinners don’t have to be boring or take hours to feel special.

With a rich, spiced sauce, tender chicken, and creamy coconut milk all coming together in about 30 minutes, this dish is a lifesaver when you’re craving something hearty and flavorful but don’t want to deal with a sink full of pans.

Honestly, once you try curry in the air fryer, you’ll see it’s not just for fries and nuggets—it’s your secret weapon for making vibrant, satisfying meals with hardly any cleanup.

Why You’ll Love It

There’s so much to love about this air fryer curry.

First off, it’s incredibly fast. You can prep everything, cook it, and have it on the table in about half an hour—faster than waiting for takeout.

It’s also deeply flavorful thanks to the homemade curry paste that’s layered with aromatic spices like garam masala, cumin, and turmeric. The coconut milk gives it that luxurious creaminess that makes every bite so comforting.

Plus, it’s super versatile. Serve it over fluffy rice, scoop it up with naan or flatbreads, or pair it with a crisp salad for balance. It’s the kind of meal that feels cozy and satisfying without being heavy or complicated.

Ingredients Insights

Chicken Thighs:
I love using boneless, skinless thighs for this recipe because they stay juicy and tender in the air fryer. They’re forgiving if you get distracted (which, let’s face it, happens to me a lot on weeknights).

Curry Paste:
Making your own paste sounds fancy but it’s dead easy. Red onion, garlic, ginger, tomato paste, lemon juice, chicken broth, and spices all get blended into a thick, aromatic base that carries the whole dish.

Spices:
Garam masala, cumin, turmeric, paprika, and a pinch of cayenne give the curry its signature warmth. I always taste and tweak depending on my mood—more cayenne for heat, extra garam masala for depth.

Chickpeas:
These add extra heartiness and a lovely, creamy bite. Plus, they stretch the meal further, making it perfect for feeding a crowd.

Coconut Milk or Cream:
This is the magic ingredient that makes the sauce silky, rich, and slightly sweet. Full-fat coconut milk is my go-to for maximum creaminess.

Ghee or Butter:
Adds richness and helps toast the spices in the curry paste, giving it a deep, layered flavor. You can skip it if you want to keep it lighter, but I always think it’s worth it.

Fresh Cilantro and Onions for Garnish:
These finish the dish with brightness and crunch that balance the rich sauce perfectly.

Tips and Tricks

Preheat the Air Fryer: A quick preheat ensures your curry paste starts cooking right away and gives you a head start on building flavor.
Use the Right Insert: If your air fryer has a basket with holes, make sure to use a cake barrel or baking dish that fits inside so your sauce doesn’t drip through.
Stir Midway: Give everything a stir once or twice during cooking so the chicken cooks evenly and the sauce thickens properly.
Adjust Heat: Want it spicier? Add more cayenne or even some fresh chili. Prefer it milder? Ease back on the heat and add a little extra coconut milk.
Balance with Acid: Don’t skip the lemon juice in the curry paste. That splash of acidity keeps the rich sauce from feeling too heavy.

Make Ahead Tips

Air fryer curry is perfect for making ahead because the flavors only improve as they sit.

I’ll often make it the day before and store it in the fridge. The spices mellow and meld overnight, giving you an even deeper, more complex curry the next day.

If you want to prep in advance, you can even make the curry paste ahead of time and store it in the fridge for a few days or freeze it in portions so you’re always ready to make a quick batch of curry.

Serving Suggestions

This curry practically begs for a bowl of fluffy rice to soak up all that gorgeous sauce.

I love serving it with basmati or pilau rice for that classic pairing. If I have a few extra minutes, I’ll make some easy yogurt flatbreads or warm store-bought naan in the oven.

For something fresh, a kachumber salad (chopped tomatoes, cucumbers, onions, and lemon juice) adds the perfect cool, crunchy contrast. A wedge of lime on the side is also a nice touch to brighten things up right before eating.

Storage

Refrigerator:
This curry keeps beautifully in an airtight container for 3–4 days. I actually think it tastes even better the next day as the spices have more time to meld.

Freezer:
It also freezes well. I’ll portion it out in freezer containers for up to three months. It’s perfect for busy nights when you just need to thaw, reheat, and serve.

Reheating:
Warm gently in a pan over medium heat or pop it in the microwave. If it thickens too much, just add a splash of water or broth to loosen it back up.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely! Just dice them up and follow the same steps. Breast meat is leaner, so watch that you don’t overcook it.

Do I have to use coconut milk?
Coconut milk adds the classic creamy texture, but you can substitute with heavy cream or even a dairy-free alternative if needed.

Can I make it vegetarian?
Yes! Swap the chicken for extra chickpeas, tofu, or even mixed veggies. Just adjust cooking time so everything is tender but not mushy.

How spicy is it?
It has a mild warmth from the spices and cayenne, but you can easily dial it up or down to taste.

Final Thought

Air Fryer Chicken Curry is proof that weeknight dinners don’t have to be boring or complicated.

It’s rich, flavorful, and feels like a special meal, but comes together in just 30 minutes with minimal mess. Whether you’re new to curries or a seasoned pro, this recipe is a keeper that makes the most of your air fryer in the most delicious way possible.

It’s become a staple in my kitchen, and I hope it becomes one in yours too.

Yield: 4

Air Fryer Chicken Curry

Air Fryer Chicken Curry is one of my absolute favorite ways to prove that weeknight dinners don’t have to be boring or take hours to feel special.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

For the curry paste

2 red onions
5 garlic cloves
1 thump-sized piece fresh ginger, peeled and roughly chopped
2 tbsp tomato paste
1 tbsp brown sugar or Sukrin Gold sweetener
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp sweet paprika
½ tsp cayenne pepper
⅓ cup (80 ml) chicken broth or stock

For the chicken curry

½ tbsp ghee or unsalted butter
2 pounds (900g) skinless chicken thighs, diced
⅓ cup (80 ml) chicken broth or stock
14 oz (400g) chickpeas, drained
14 oz (400g) coconut milk or coconut cream, full fat
cilantro (coriander) chopped, to serve
pinch red pepper flakes
½ red onion finely sliced, to serve (optional)

For the kachumber

4 tomatoes, seeded and diced
⅓ cucumber, seeds removed, finely diced
1 small red onion, finely diced
1 green jalapeno, seeds removed, finely diced
1 garlic clove, minced
1 tbsp lime juice
handful coriander leaves, chopped
salt, to taste

Instructions

To make the curry paste, place the onions, garlic, ginger, tomato paste, brown sugar, salt, and all the spices in a food processor. Add the chicken broth and blend into a thick, smooth paste.
Preheat the air fryer to 400°F (200°C) for 2 minutes. Add the ghee or butter directly into the air fryer basket or cake barrel insert and let it melt. Stir in the curry paste and cook for about 5 minutes until fragrant and slightly thickened.
Add the diced chicken thighs and the remaining chicken broth to the curry paste. Cook for 15 minutes, stirring once or twice so the chicken cooks evenly and begins to soak up all the flavors.
Stir in the coconut milk and chickpeas, and cook for another 5 minutes, or until the chicken is fully cooked and tender. Taste the curry and adjust the seasoning as needed.
To prepare the kachumber, combine the diced tomatoes, cucumber, red onion, jalapeno, garlic, lime juice, coriander, and salt in a bowl. Mix well.
Serve the chicken curry hot, garnished with chopped cilantro, a sprinkle of red pepper flakes, and sliced red onion if desired. Pair it with pilau rice, naan, or flatbreads and a generous side of the fresh kachumber salad.

Notes

Coconut cream gives the curry a rich, velvety texture, but full-fat coconut milk works just as well. Adjust the heat by varying the amount of cayenne pepper or jalapeno in the kachumber.
This recipe is great for meal prep—store leftovers in the fridge and reheat gently for best results.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 778Total Fat 34gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 15gCholesterol 168mgSodium 1496mgCarbohydrates 71gFiber 4gSugar 60gProtein 51g

All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.