Description
A gorgeous, restaurant-worthy chicken curry made at home in the air fryer, with a silky cashew and tomato sauce that the whole family will love.
Ingredients
Scale
- 4 skinless chicken breast fillets, chopped into bite-sized pieces
- 1 large onion, finely chopped
- 2 tsp olive oil
- 75g (2¾oz) whole cashew nuts
- 300ml (10fl oz) cold water
- 400g (14oz) can of chopped tomatoes
- 2 garlic cloves, crushed
- 5cm (2 inch) piece of fresh root ginger, peeled and finely grated
- 85g (3oz) fat-free Greek yoghurt
- 1 tablespoon cornflour
- Juice of 1 lime
- Fresh coriander leaves, to serve
Instructions
- Combine all the spice mix ingredients in a small bowl and set aside.
- In a mixing bowl, stir together the chopped chicken, onion, olive oil, and half of the spice mix. Leave to marinate while you prepare the cashews.
- Remove the crisper plates from both air fryer drawers and preheat one drawer to 200°C (400°F). Tip the cashews into the drawer and cook for 5 minutes, until lightly golden. Keep an eye on them — you want a hint of colour but not burnt. Once toasted, tip them straight into a food processor or blender.
- Preheat the second air fryer drawer to 200°C (400°F). Divide the spiced chicken and onion mixture between both drawers, spreading it in an even layer. Cook for 12 minutes, stirring halfway through.
- While the chicken cooks, add the cold water to the food processor with the toasted cashews and blitz until as smooth as possible. Pour in the chopped tomatoes and blend again until you have a smooth, creamy sauce.
- Once the chicken has cooked for 12 minutes, divide the garlic, ginger, and the remaining spice mix between the two drawers. Stir well and cook for a further 2 minutes.
- In a small bowl, stir together the yogurt and cornflour until smooth and lump-free.
- Pour half of the blended cashew sauce and half of the yogurt mixture into each air fryer drawer. Stir everything together, reduce the temperature to 180°C (350°F), and cook for 10 minutes, stirring halfway through. The sauce should be thick, creamy, and the chicken fully cooked through. If you’d like the sauce a little thicker, air fry for a further 5 minutes.
- Stir the lime juice through the curry (dividing between both drawers), then serve scattered with fresh coriander alongside fluffy basmati rice.
Notes
You can customise this with a little extra cayenne pepper if you’d like more heat – start with an extra quarter teaspoon and adjust to taste. A handful of baby spinach stirred in at the end is a lovely addition too. For a vegetarian version, swap the chicken for a drained tin of chickpeas. If you’re following Slimming World, the cashew nuts are swipped and should be counted based on their weight – check your app for the exact values. This curry keeps well in the fridge for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Air Fryer
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 4
- Calories: 375
- Sugar: 9.4
- Sodium: 1.5
- Fat: 13
- Saturated Fat: 2.6
- Carbohydrates: 16
- Fiber: 3.9
- Protein: 44