Air Fryer Chicken Korma – Creamy, Mild & Fragrant
Enjoy restaurant-style chicken korma at home, without the takeaway fat or long simmering. This easy air fryer version starts by browning marinated chicken in the basket for extra depth, then finishes in a creamy sauce of coconut milk, almonds, and warm spices like cardamom and ci
Ingredients
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Method
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Marinate Chicken: Toss chicken with yoghurt, lemon juice, and salt. Set aside for 10–15 minutes.
Air Fry Chicken: Lightly spray the air fryer basket with oil. Add chicken in a single layer. Air fry at 200°C (390°F) for 8–10 minutes until lightly browned (not fully cooked). Set aside.
Cook Aromatics: In a saucepan over medium heat, warm oil. Add onion and cook until soft and golden (5 mins). Add garlic, ginger, and whole spices (cardamom, cinnamon). Cook 1 minute until fragrant.
Add Ground Spices: Stir in turmeric, cumin, and coriander. Cook 30 seconds.
Build Sauce: Add coconut milk, stock, ground almonds, and sultanas (if using). Stir well. Simmer gently for 5 minutes.
Combine: Add air-fried chicken to the sauce. Simmer for 8–10 minutes until chicken is tender and sauce is rich and glossy.
Finish: Stir in fresh coriander. Adjust salt if needed.
Serve: Ladle into bowls, top with toasted almonds, and serve with basmati rice or warm naan.
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Nutrition
Estimated values imported from the original WordPress recipe; not independently recalculated. Per serving as described below.
- Calories
- 460 kcal
- Carbohydrate
- 12 g
- Cholesterol
- 95 mg
- Fat
- 32 g
- Fibre
- 3 g
- Protein
- 30 g
- Saturated fat
- 18 g (from coconut milk, reduce with light coconut milk if preferred)
- Serving size
- 1 portion (approx. 250g chicken + sauce, without rice)
- Sodium
- 420 mg
- Sugar
- 6 g (natural from sultanas & coconut)
- Trans fat
- 0 g
- Unsaturated fat
- 12 g
