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Air fryer curry chicken on large oval plate with cabbage
Penny Kovacs

Air Fryer Curry Chicken

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This air fryer curry chicken marinates overnight with most flavorful sauce blend that is put under and over the skin and then its ready to pop in the air fryer and in no time you have the most crispy skin and juicy tender chicken! The leftovers make the best chicken salad for lunches too!
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Prep Time15 minutes
Cook Time1 hour
Other Time 12 hours
Total Time13 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 5 lb Chicken, whole
  • 3 cloves Garlic peeled
  • 1 Tbsp Curry Powder
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Onion Powder
  • 1/2 tsp Ground Ginger
  • 1 tsp Salt
  • 1/2 bunch Fresh Cilantro
  • 1/4 cup Avocado Oil

Method
 

  1. Combine all ingredients, except chicken, in a blender till smooth.
  2. Wearing rubber gloves, carefully lift the chicken skin and rub the marinade under and over the the skin on both sides of the chicken.
  3. Cover and marinate 12-24 hours in the fridge.
  4. Place the chicken in the air fryer basket breast side down.
  5. Set the air fryer to 360˚ and cook for 30 minutes.
  6. Carefully flip the chicken over and cook for another 25-30 minutes or until temperature reads 165˚ at the thickest part.
  7. Allow to rest for 15 minutes before carving.
  8. Enjoy!

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