Ingredients
Curry Paste
- 2 red onions
- 5 garlic cloves
- 1 thumb-sized piece fresh ginger, peeled and roughly chopped
- 2 tbsp tomato paste (purée)
- 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
- 1 tbsp lemon juice
Main Ingredients
- 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
Kachumber Salad
- 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
To Serve
- Chopped cilantro (coriander), for garnish
- Pinch of red pepper flakes
- ½ red onion, finely sliced (optional)
- Pilau rice, naan bread or flatbreads
Instructions
- Prepare the curry paste: Place the red onions, garlic cloves, peeled and chopped ginger, tomato paste, lemon juice, chicken broth, salt, brown sugar, and spices (garam masala, ground cumin, turmeric, sweet paprika, cayenne pepper) into a food processor. Blend until you get a smooth, thick paste.
- Preheat air fryer and melt ghee: Preheat your air fryer to 400°F (200°C) for 2 minutes. Add ½ tablespoon of ghee or unsalted butter directly into the air fryer basket or cake barrel insert and allow it to melt completely.
- Cook the curry paste: Add the prepared curry paste to the melted ghee inside the air fryer basket. Cook it for 5 minutes to develop the flavors, stirring once if necessary to prevent sticking.
- Add chicken and broth: Stir in the diced chicken thighs and ⅓ cup (80 ml) chicken broth into the curry paste. Continue cooking the mixture in the air fryer for 15 minutes, stirring once or twice during cooking to ensure the chicken cooks evenly and absorbs the flavors.
- Finish cooking with coconut milk and chickpeas: Add the full-fat coconut milk and drained chickpeas to the curry. Stir well and cook for an additional 5 minutes or until the chicken is fully cooked through. Taste the curry and adjust seasoning if needed.
- Prepare the kachumber salad: In a bowl, combine diced tomatoes, cucumber, finely diced red onion, minced garlic, green jalapeno, lime juice, chopped coriander leaves, and salt. Mix thoroughly to create a fresh, tangy salad that complements the curry.
- Serve: Garnish the finished curry with chopped cilantro and a pinch of red pepper flakes. Optionally, add finely sliced red onion on top. Serve the curry alongside the kachumber salad with pilau rice, naan bread, or flatbreads for a complete meal.
Notes
- Use skinless chicken thighs for best flavor and tenderness.
- You can substitute ghee with unsalted butter if preferred.
- Adjust cayenne pepper for your preferred level of heat.
- The kachumber salad adds a fresh and cooling contrast to the rich curry.
- This recipe works well with either fresh or canned chickpeas.
- Make sure to stir the curry a couple of times during air frying to prevent sticking and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
