Air fryer recipe · Starters
Curry Leaf Chicken Fry
Boneless chicken marinated in pepper, ginger and a fistful of curry leaves, air-crisped to a fragrant char.
- 35 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 120kcal
- 20.8 gprotein
- 2.7 gcarbs
- 3.1 gfat
- 0.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boneless chicken, cubed500 g
- Curry leaves2 sprigs
- Black pepper, crushed1.5 tsp
- Ginger-garlic paste1.5 tbsp
- Red chilli powder1 tsp
- Lemon juice1 tbsp
Method
Marinate the chicken
Mix the chicken with ginger-garlic paste, crushed pepper, chilli powder, lemon juice and salt. Massage it in well and let it marinate for at least twenty minutes so the flavours soak through.
Crisp the curry leaves
Tear one sprig of curry leaves into the marinade and reserve the other to toss in at the end. The leaves release their aroma into the meat as it cooks.
Oil lightly
Drizzle a teaspoon of oil over the marinated chicken and toss so each piece glistens. This thin coat helps the surface brown and char.
Preheat
Preheat the air fryer for four minutes; chicken needs a hot basket to sear rather than steam. Spread the pieces in a single layer.
Air-fry until charred
Air-fry at 200C for 18 minutes, shaking the basket and adding the reserved curry leaves at the halfway point. The chicken is done when no pink remains at the centre, the juices run clear and the edges are crisp and blistered; serve hot with onion rings.
