This Chicken Korma Curry recipe is the perfect mid-week dinner to cook in your Actifry air fryer. Chicken Korma is a mild, coconut curry which can be eaten by the whole family.
This Indian Takeaway favorite is perfect to serve with fluffy rice and naan breads. I’ve stuck to simple ingredients you’ll be able to find in your local supermarket.
How to make Chicken Korma Curry in your Actifry
Scroll down for recipe card and ingredient list.
1. Make sure you have all the ingredients, chop your chicken into bite-sized pieces and chop your onion.
2. Add the onion to the Actifry with 1tbsp oil and 1tsp sugar – cook for 5 minutes with the paddle in.
3. Whilst the onion is cooking, add the lazy garlic and turmeric to the chicken.
4. Stir to fully coat the chicken.
5. Shake the can of coconut milk to combine the watery bit with the thick cream – then open and stir.
6. After 5 minutes, open the Actifry – your onions should be slightly cooked like this:
7. Add the chicken pieces to the onions – be careful to not touch the top of the paddle (as the turmeric can stain).
8. Cook for 5 minutes (with the paddle in).
9. After 5 minutes, open the lid and pour in the coconut milk.
10. Add the curry powder.
11. Use a spoon to stir the powder into the milk, so it is smooth.
12. Cook for a further 15 minutes, or until the chicken is cooked through and white throughout.
13. Serve with a sprinkling of coriander (optional) – I love this curry with white rice and some naan bread!
- 3 Chicken Breasts
- 1 Onion
- 1 Tsp Sugar
- 1 Tbsp Oil
- 1 Tin Coconut Milk
- 1 Tsp Turmeric
- 1 Tbsp lazy garlic (garlic paste)
- 2 Tbsp mild curry powder
- Coriander (to garnish - optional).
- Chop the chicken into bite-sized pieces
- Chop the onion into slices
- Add the onion, oil and sugar to the Actifry, and cook with the paddle in for 5 minutes
- Whilst the onion is cooking, add the garlic paste and turmeric to the chopped chicken, and stir to combine
- After the onions have cooked for 5 minutes, add the chicken to the Actifry, and cook for a further 5 minutes
- Shake the tin of coconut milk, then open and stir so the milk is well mixed
- After 5 minutes, add the coconut milk and curry powder - stir with a spoon or fork, then cook for a further 15 minutes - or until the chicken is cooked through and sauce thick
- Check the chicken is white throughout - then serve with coriander for garnish (optional) and rice or naan bread.
If you'd like more sauce - add a small amount of water when cooking.