Air fryers are nifty kitchen appliances that make cooking many things quicker and easier.

From cooking juicy tender chicken and roast potatoes to fried eggs, I probably use my air fryer more than my oven since buying one.

The chicken curry recipe I followed was a quick one from Schwartz and it made enough for two portions.

Having never made a sauce-based dish in the air fryer, I was very sceptical of how it would turn out. However, I was shocked at how good it tasted.

For those who don’t have an air fryer, they can follow this recipe, but cook it in a deep-frying pan using the same stages.

Ingredients 

Two skinless and boneless chicken thighs or breasts, diced into small chunks

One tablespoon olive oil

A quarter teaspoon salt

Half an onion, finely diced

One garlic clove, minced

One thumb-sized piece of ginger, peeled and minced

One tablespoon mild curry powder

One tablespoon tomato puree

250g passata

25g double cream

15g unsalted butter 

Garnish

A handful of fresh coriander (optional)

Method 

I began by preheating my Cosori air fryer to 200 degrees which took five minutes before preparing all of the ingredients listed above.

To cook the chicken, I placed the oil, salt and chicken in an even layer in a deep cake pan tray into the air fryer and cooked it for 12 minutes at 200 degrees. 

Once the time was up, I took the chicken out and moved it to a medium bowl to set aside for later.

Next, I added the onion in an even layer and cooked for five minutes. Make sure to check on the onions halfway through to give it a stir as I found that they quickly burned a little.

Once cooked, I added in the garlic and ginger before stirring and cooking again for a further two minutes.

Next up I added the chicken back in with curry powder and tomato puree before giving it a stir and cooking it for another two minutes.

After the two minutes had passed, I added in the passata, stirred again and cooked for five minutes.

For the final step, I added the double cream and butter and stirred and cooked it for another five minutes. 

Once ready, I added a little more salt to the curry before serving it with a portion of pilau rice. 

Alternatively, naan bread is a good option to serve this curry with. Once served, I topped off the curry with some fresh coriander. 

The original recipe does recommend topping off the curry with nigella seeds too, however, I didn’t have any to hand.

On those evenings when you want to make something quick and easy, but also tastes delicious I would recommend making this. For those who prefer their chicken curry a little more spicy, I’d recommend using medium or hot curry powder.