You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tbsp sunflower oil
½ tsp sea salt
½ tsp turmeric
For the Chettinad Pots
400g baby potatoes, halved and parboiled for 7 minutes
1 small onion, finely diced
2 garlic cloves, finely grated
1 tbsp grated ginger
200g chopped tomatoes
150ml coconut milk
1 tsp ground coriander
1 tsp fennel seeds, crushed
1 tsp cracked black pepper
½ tsp ground cumin
½ tsp chilli flakes
To Finish
Fresh coriander
Lime wedges
Optional but Dangerous
Garlic naan
Coconut rice
Extra black pepper
Method
Preheat your air fryer to 195°C.
Toss the chicken with oil, salt and turmeric.
Air fry for 9 minutes, shaking halfway, until lightly browned.
Place the onion, garlic, ginger, tomatoes, coconut milk, coriander, fennel, pepper, cumin and chilli in a deep heatproof dish.
Air fry at 185°C for 8 minutes, stirring twice.
Add the parboiled potatoes and browned chicken.
Cover loosely and cook at 185°C for 10 minutes.
Uncover, stir and cook for another 5-7 minutes until the sauce is thick.
Check the chicken reaches 75°C and the potatoes are tender.
Finish with coriander and lime.