You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp sunflower oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp sea salt
½ tsp black pepper
For the Coconut Sauce
1 small onion, finely diced
2 garlic cloves, finely grated
1 tbsp grated ginger
200ml full-fat coconut milk
150g chopped tomatoes
1 green chilli, finely sliced
Juice of ½ lime
To Finish
Chopped coriander
Lime wedges
Optional but Dangerous
Coconut rice
Chapati
Extra green chilli
Method
Preheat your air fryer to 200°C.
Toss the chicken with oil, cumin, coriander, turmeric, salt and black pepper.
Air fry for 12 minutes, turning halfway, until well charred at the edges.
Place the onion, garlic, ginger, coconut milk, tomatoes and green chilli in a heatproof dish.
Air fry at 185°C for 8 minutes, stirring twice.
Nestle the charred chicken into the coconut sauce.
Cook at 190°C for 8-10 minutes until the sauce reduces and clings to the meat.
Check the chicken reaches 75°C.
Stir in the lime juice and rest for 3 minutes.
Finish with coriander and lime wedges.