Description
A quick, flavorful, and creamy chicken chickpea curry cooked effortlessly in the air fryer, perfect for busy weeknights and cozy weekends.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional, for heat)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the air fryer to 375°F (190°C).
- In a bowl, combine the chicken pieces with 1 tablespoon of olive oil, 1 tablespoon of curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper. Toss to coat evenly.
- Place the seasoned chicken in the air fryer basket and cook for 10 minutes, shaking halfway through.
- Meanwhile, in a small bowl, mix the coconut milk with the remaining curry powder and spices if desired.
- After the chicken is cooked, add the chopped onion and minced garlic to the air fryer basket with the chicken. Cook for an additional 5 minutes.
- Add the chickpeas and coconut milk mixture to the basket. Stir to combine.
- Cook for another 10-15 minutes at 375°F (190°C), until the chicken is cooked through and the sauce has thickened slightly.
- Serve hot over rice or with naan.
Notes
Feel free to add vegetables like spinach, bell peppers, or carrots for extra nutrition. Adjust spice levels to taste.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: Indian-inspired
Keywords: air fryer chicken chickpea curry, quick, easy, healthy
