(New) Air Fryer Roasted Chicken Chickpeas Vegetable Curry
Tender chicken, cauliflower, onions, bell pepper, and chilies roasted in the air fryer, then simmered in a simple stove-top robust curry sauce with fire-roasted tomatoes, coconut milk, and spices.
Calories: 395.22kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1 small onion
- 1 medium red bell pepper
- 1 medium jalapeno
- 2 cups cauliflower florets
- 1 tablespoon curry powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado oil
- 1 tablespoon ghee
- 1- inch ginger
- 3 garlic cloves
- 1 cup cilantro leaves
- 1 can chickpeas
- 1 cup crushed fire-roasted tomatoes
- 1 cup coconut milk
- 1 teaspoon garam masala
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare Your Side Dish: Begin with the side dish of choice. I commonly serve this with brown basmati rice. But you can serve it with your choice of rice, couscous, or a fresh salad.
- Make the Aromatic Paste: Cut the ginger into ½-inch pieces, blend with the garlic and cilantro in a food processor, and set aside.
- Make the Curry Base: Heat a Dutch oven with oil and ghee on medium heat and continuously sweat the aromatics for 3 minutes while stirring. Then, add chickpeas, fire-roasted tomatoes, and coconut milk and simmer on medium-high heat for 25 minutes. Stir occasionally.
- Prepare the Chicken: While the sauce simmers, butterfly the chicken breast and slice them into 3-inch pieces.
- Then, pat dry the chicken pieces with paper towels and set them aside in a large mixing bowl.
- Set the Air Fryer: Preheat the air fryer to 375 degrees Fahrenheit with a cooking time of 15 minutes.
- Prepare the Vegetables: Peel and large dice the onion and red bell pepper and add them to the bowl. Halve and add the jalapeno. Then, add the cauliflower florets and chicken breast pieces and toss with curry powder, salt, pepper, and avocado oil.
- Roast the Mixture: Place the mixture in the air fryer and toss halfway. Then, remove and slice the jalapeno and add it to the curry-stewed chickpeas along with the cooked chicken, vegetables, and garam masala and simmer for 3 minutes. Finally, taste and season for salt and serve.
Video
Notes
- Cilantro - For convenience, take a bunch of cilantro and grab a handful that would closely measure to the unit size you need, then twist off three inches of the leaves and your stems together. The rest of the leaves on the thicker stems are picked off. For this recipe, you can use the younger stems.
- Coconut Milk - Shake the can of coconut milk before using.
- Cooking the Chicken and Vegetables - Depending on the size of your air fryer, if smaller than 4 quarts, you may have to cook this in two batches.
Nutrition
Calories: 395.22kcal | Carbohydrates: 28.38g | Protein: 21.23g | Fat: 23.52g | Saturated Fat: 14.08g | Cholesterol: 45.76mg | Sodium: 653.84mg | Fiber: 8.34g | Sugar: 4.71g
Tried this recipe?Please consider Leaving a Review!
