Cooking instruments: the air fryer, two large bowls and a spatula
Tip: For this recipe, you will want to give the chicken thighs enough room in the air fryer to turn crispy and golden on all sides as fast as possible! An air fryer where you can cook 4 chicken thighs at once, like this Stove & Brick Air Fryer model, is the perfect choice!
Curry chicken is supposed to be creamy and juicy but with your air fryer and this curry and coconut recipe, you’re going to take the deep-fried chicken thighs to a whole new level… Crispy and with a strong curry kick on the outside, juicy and with a mouth-watering coconut flavor on the inside, it’s bad to the bone!
Begin by cleaning the chicken thighs and removing any excess fat that you’d like to get rid of;
Pat the thighs with some paper towels until you dry them completely and set aside;
Get one of the two mixing bowls and start pouring the coconut milk, the egg, and all the other spices;
Keep stirring with the spatula until it all blends together and then dip in the chicken thighs;
Cover the bowl and move to the fridge, for 4 hours or even for an entire night.
Once the chicken thighs have marinated enough, you can take them out from the fridge;
Turn on the air fryer and preheat it at 392 degrees Fahrenheit (200 degrees Celsius), for 10 minutes or so;
In the meantime, take another large mixing bowl and mix the dry ingredients, for the coating;
Scatter the mixed dry ingredients over the chicken thighs, coating them completely;
Let the thighs sit like that, coated, for another 5 minutes;
Next, cook the thighs in the air fryer, drizzled with a little bit of olive oil, for about 22 minutes – don’t forget to turn them upside down after the first 10 minutes!
The secret of getting finger-licking curry and coconut air fried chicken thighs is to let the curry mixture soak the meat really well. Don’t try to skip the minimum of 4 hours required for the marinade or the results won’t be the same!
Try it with a twist:
If you’re so much into air fried chicken thighs, you can always play around with flavors. With a little bit of minced garlic and ginger, some white pepper and some paprika, you’ll give this recipe a Jamaican touch!
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