Air fryer recipe · Mains
Mangalorean Kori Dry Fry
Coastal-style chicken in a roasted coconut and red chilli masala, air fried until dry and deep red.
- 32 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 355kcal
- 52.7 gprotein
- 10.2 gcarbs
- 13.0 gfat
- 3.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken500 g
- red chilli5
- coriander seeds1 tbsp
- coconut4 tbsp
- tamarind1 tsp
- garlic5 cloves
- curry leaves2 sprigs
Method
Roast and grind
Dry roast the red chilli, coriander seeds and coconut until fragrant, then grind with the tamarind, garlic and salt into a thick paste. Roasting first wakes up the spices and deepens the colour, giving the masala its warm, nutty base.
Marinate
Rub the paste all over the chicken and rest for 25 minutes so the flavour soaks in. A good rest lets the salt and spices work into the meat, which seasons it through rather than just sitting on the surface.
Preheat and arrange
Preheat the air fryer to 190°C. Lay the chicken in one layer and scatter the curry leaves on top. The single layer lets hot air reach every piece so they brown, and the leaves crisp up and add aroma.
Air fry
Air fry at 190°C for 22 min, turning once, until the chicken is cooked through and the juices run clear. Check the thickest piece, as the masala hides the colour, so the clear juice is your best doneness sign.
