Air Fried Curry Chicken With Coconut Flavor
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!
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
30minutes 4hours
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
30minutes 4hours
For the curry:
For the coating:
  1. Begin by cleaning the chicken thighs and removing any excess fat that you’d like to get rid of;
  2. Pat the thighs with some paper towels until you dry them completely and set aside;
  3. Get one of the two mixing bowls and start pouring the coconut milk, the egg, and all the other spices;
  4. Keep stirring with the spatula until it all blends together and then dip in the chicken thighs;
  5. Cover the bowl and move to the fridge, for 4 hours or even for an entire night.
  1. Once the chicken thighs have marinated enough, you can take them out from the fridge;
  2. Turn on the air fryer and preheat it at 392 degrees Fahrenheit (200 degrees Celsius), for 10 minutes or so;
  3. In the meantime, take another large mixing bowl and mix the dry ingredients, for the coating;
  4. Scatter the mixed dry ingredients over the chicken thighs, coating them completely;
  5. Let the thighs sit like that, coated, for another 5 minutes;
  6. 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!
Recipe Notes

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!