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Air Fryer Chicken Vindaloo That Makes Your Kitchen Smell Amazing

Air Fryer Chicken Vindaloo recipe, served and ready to eat, easy homemade dish
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Air Fryer Chicken Vindaloo offers vibrant and spicy Indian flavors with tender chicken cooked in a rich sauce. This easy dinner is perfect for a weeknight or family dinner and delivers real heat quickly in the air fryer.

Ingredients

Scale
  • 5–6 green or red birds-eye chillies
  • 1 tbsp sunflower oil or ghee
  • 2 chicken breasts approx 350g or 12.3 oz chopped into bite-size chunks
  • 1 large onion peeled and chopped into chunky wedges
  • 1 red bell pepper chopped into chunky pieces
  • pinch salt and pepper
  • 2 heaped tbsp of your favourite curry paste I’m using balti*see note 1
  • 2 cloves garlic minced
  • 2 tsp minced ginger
  • 1 crumbled chicken stock cube
  • 2 tbsp tomato puree paste for US
  • 300 ml or 10.5 oz passata
  • 300 ml or 10.5 oz tin full-fat coconut milk
  • 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry *optional
  • rice
  • fresh coriander
  • air fried chillies or use sliced fresh chillies

Instructions

  1. Use a cake barrel insert to prepare for cooking in the air fryer.
  2. If you want blistered birds-eye chillies, air fry them at 200C or 400F for 3 to 4 minutes until blistered, shaking the basket halfway, then set aside.
  3. Add oil, chicken chunks, onion wedges, red pepper pieces, salt, and pepper into the cake barrel and mix to evenly coat.
  4. Air fry this mixture at 190C or 375F for 10 minutes, shaking once halfway through.
  5. Stir in curry paste, minced garlic, and ginger then cook for an additional 2 minutes in the air fryer.
  6. Mix in the crumbled stock cube, tomato puree, passata, and coconut milk thoroughly.
  7. Return the mixture to the air fryer and cook for 10 more minutes, stirring once halfway.
  8. Remove, stir, and check that the chicken is fully cooked and sauce is hot.
  9. To thicken the sauce, mix in the cornflour slurry if using.
  10. Serve hot over rice with fresh coriander and air fried or fresh chillies on top.

Notes

  • If you prefer not to use curry paste, substitute with 1 tbsp sunflower oil or ghee mixed with 2 tbsp mild curry powder, 1 tbsp ground coriander, ½ tbsp ground cumin, 1 tsp paprika, ½ tsp ground cinnamon, ½ tsp salt, and ½ tsp black pepper
  • This dish can be made ahead, cooled, covered, and refrigerated for up to 3 days
  • Reheat gently in a pan or air fryer
  • It also freezes well
  • defrost in the fridge overnight before reheating
  • You may swap the balti curry paste for other varieties like korma or tikka masala for milder taste or madras for hotter
  • Vegetables such as mushrooms, green beans, or chopped tomato can be added with the chicken
  • Coconut milk can be replaced with chicken stock and double cream if preferred
  • Using a cake barrel limits the recipe to 4 servings

Nutrition

Find it online: https://www.amgroyal.com/air-fryer-chicken-vindaloo/