Recipes AirfryerAir Fryer Chicken Curry with Coconut Milk
A creamy coconut chicken curry you build right in the air fryer, one quick step at a time — no stovetop needed. The chicken and aromatics cook in a small pan inside the basket, then simmer in curry-spiced coconut milk.
It's a cozy, mildly spiced weeknight dinner. Spoon it over basmati rice and finish with fresh parsley or cilantro.
Ingredients
Instructions
Cook the chicken
Place a heatproof pan in the air fryer. Add the cubed chicken with a pinch of salt and a spray of oil. Cook at 400°F for 6 minutes, then remove to a plate.
Soften the aromatics
Add the onion and garlic to the same pan with a little oil and salt. Cook at 350°F for 6 minutes, stirring halfway. Stir in the fried tomato and cook 1–2 minutes more.
Simmer
Mix the coconut milk with the curry powder and ras el hanout until dissolved. Return the chicken to the pan, pour in the coconut milk, and cook at 350°F for 6 minutes, stirring a couple of times.
Finish
Sprinkle with chopped parsley and serve over rice.
- Cut the chicken into even cubes so it cooks through at the same rate.
- Stir the sauce as it simmers so it thickens evenly and doesn't split.
- Ras el hanout is optional but adds a warm, fragrant depth.
Frequently asked
Can you make chicken curry in an air fryer?
Yes — use a heatproof pan inside the basket and build it in stages: chicken, then aromatics, then simmer in coconut milk. About 18 minutes total.
How do I make it spicier?
Add chili powder, cayenne or fresh chili to the coconut milk mixture.
What should I serve with it?
Basmati rice, naan or flatbread, with fresh cilantro or parsley on top.
