Yes, you can cook curry in an air fryer and it’s so easy.
It is a great way to make a healthy and delicious meal with minimal calories and effort.
Note: All my recipes use chicken but you can substitute other meats if you prefer.
Air Fryer Curry Recipes
Chicken Tikka Masala In The Air Fryer
Chicken Tikka Masala is a rich, creamy tomato-based chicken curry popular in Indian restaurants.
This easy recipe uses tender cooked chicken marinated in yoghurt, chilli powder, turmeric, and garam masala and is ready in 30 minutes.
The intense flavours are always better when using fresh ingredients.
Ingredients Serves 4
Marinade
- 600g chicken breast
- 2 tsp garlic
- 2 tbsp plain yoghurt
- 1 tsp garam masala
- 2 tsp ginger grated
- 1 tsp salt
- 1 tbsp lemon juice
- 2 tsp chilli powder
- olive oil
Sauce
- 1 tsp salt
- 1/4 tsp turmeric
- 1 tsp garlic minced
- 1 tsp ginger grated
- 1 tsp garam masala
- 1-2 tsp chilli powder
- 350ml passata
- 2 tbsp olive oil
- 2 medium onions diced
- 125ml double cream
How To Cook Chicken Tikka Masala In The Air Fryer
Prepare the chicken for the marinade by cutting slits into the chicken breasts.
Rub lemon juice and the salt into the slits.
In a bowl, combine the chilli powder, garlic, yoghurt, garam masala and ginger.
Place the chicken breasts in the bowl and cover them with the marinade.
Marinate for an hour or refrigerate overnight if preparing ahead.
Remove the crisper tray of your air fryer if it has one.
Add the onion, spray with olive oil, and air fry at 180 C / 360 F for 5 minutes or until see-through.
Cube the chicken and add it to the air fryer.
Air fry for 8 minutes, stirring occasionally.
Add the ginger and garlic and mix well. Add the passata, turmeric, salt, chilli powder, and garam masala. Mix well.
Air fry the chicken and the sauce at 180 C / 360 F for 12–15 minutes, until the sauce, thickens.
Serve with my two-ingredient naan bread and enjoy!
How To Store Freeze And Reheat Air Fryer Chicken Tikka Masala
Store the Chicken Tikka Masala in an airtight container or zip-lock bag in the fridge for up to 3 days.
Freeze the Chicken Tikka Masala for up to 2–3 months in an air-tight container or zip-lock bag. Cook from frozen air fry at 200 C / 400 F for 10 minutes. Stir often and make sure it is piping hot before serving.
Reheat leftover curry in the air fryer at 180 C / 360 F for 5 minutes. If not hot enough air fry for longer.
Air Fryer Chicken Madras
Ingredients
Serves 2
- 1 large chicken breast diced
- 1.5 tsp curry powder
- 2 tbsp coconut flakes
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 clove of garlic crushed
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 300ml chicken stock
- 2 fresh tomatoes peeled and diced
How To Cook Air Fryer Chicken Madras
Preheat the air fryer to 180 C / 360 F.
Spray the air fryer basket with olive oil.
Add the diced chicken and air fry at 180 C / 360 F for 8 minutes, stirring occasionally.
Mix the spices and coconut with the olive oil in a bowl.
Once the chicken has cooked add the onion and garlic and cook for a further 5 minutes.
In the bowl containing the spices and coconut mix, add the tomatoes and chicken stock.
Air fry for 15 minutes, stirring often. Enjoy!!
How To Store Freeze And Reheat Air Fryer Chicken Madras
Store the Chicken Madras in an airtight container or zip-lock bag in the fridge for up to 3 days.
Freeze the Chicken Madras for up to 2–3 months in an airtight container or zip-lock bag. Cook from frozen and air fry for 10 minutes at 200 °C (400 °F). Stir often and make sure it is piping hot before serving.
Reheat leftover curry in the air fryer at 180 C / 360 F for 5 minutes. If not hot enough air fry for longer.
Air Fryer Chicken Korma
Full of flavour and so easy to make. The family will enjoy this delicious creamy Chicken Korma.
Chicken is super tender as it’s marinated in the yoghurt with spices.
Ingredients
- 454g diced chicken breast or thighs
- 1 medium onion finely chopped
- 1 tsp turmeric
- 2 tsp cayenne pepper
- 1 tbsp olive oil
- 2 tsp salt (divided)
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 2 tsp ground coriander
- 1 tsp garam masala
- can of coconut milk
- 250ml full-fat plain yoghurt
- 2 green chillies halved
- fresh coriander for garnishing
How To Cook Air Fryer Chicken Korma
Mix the yoghurt, 1 teaspoon salt, turmeric, and cayenne pepper in a mixing bowl.
Add the chicken, stir well to coat the chicken, cover, and place in the refrigerator for 1 hour.
Preheat the air fryer to 180 C / 360 F.
Add the chicken and onion to the air fryer basket. Air fry at 180 C / 360 F for 8 minutes, stir frequently.
Mix in the garlic and ginger. Air fry for about 15 seconds, stirring constantly, until the ginger and garlic paste becomes fragrant, and then stir in the remaining teaspoon of salt, garam masala, and coriander.
Stir in the coconut milk and the green chillies.
Air fry at 180 C / 360 F for 15 minutes until the sauce has thickened.
Garnish with coriander and serve.
How To Store Freeze And Reheat Air Fryer Chicken Korma
Store the Chicken Korma in an air-tight container or zip lock bag in the fridge for up to 3 days.
Freeze the Chicken Korma for up to 2-3 months in an air-tight container or zip-lock bag. To cook from frozen air fry at 200C / 400F for 10 minutes. Stir often and make sure it is piping hot before serving.
Reheat leftover curry in the air fryer at 180C / 360F for 5 minutes. If not hot enough air fry for longer.
Air Fryer Chinese Chicken Curry
Everyone loves Chinese Chicken Curry!
Air fry this recipe, you will never buy a takeaway again. Super easy to make.
Ingredients
Serves 2
- 2 skinless chicken breasts, thighs or drumsticks
- 1 tbsp medium curry powder
- 1 tsp Chinese 5 spice
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1 tsp soy sauce
- pinch of sugar (bizarre but it works)
- 1 garlic clove minced
- frozen peas (handful)
- 1 medium onion finely chopped
- 2 tbsp cornflour
- 300ml chicken stock (I added 2 stock cubes)
- 1 tbsp rapeseed oil
How To Make Air Fryer Chinese Chicken Curry
Add the onion to the air fryer basket with 1 tablespoon of rapeseed oil.
Air fry at 180 C / 360 F, stir regularly until the onion is translucent (about 4 minutes).
Dice the chicken, coat with the cornflour, add to the onion and air fry at 180C / 360F for 8 minutes. Stirring often.
Add the garlic, spices, sugar, stock, soy sauce and peas, and air fry for 15 minutes. Stir regularly, the sauce will thicken.
NOTE: If you find the sauce too thick. Add a few drops of water.
