Air Fryer Coconut Curry Chicken & Mango Salsa
Air Fryer Coconut Curry Chicken & Mango Salsa
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Air Fryer Chicken
- 600 g skinless chicken thighs
- 2 tablespoons curry paste yellow curry paste recommended
- 1/2 cup coconut milk
- 1/4 cup shredded coconut
- coriander roots and leaves finely chopped
- Sea salt and black pepper to taste
Mango Salsa
- 2 Lebanese cucumbers finely diced
- 1 ripe mango finely diced
- 1/2 red onion very finely diced
- Fresh coriander finely chopped
- Juice of 1 lime
- Sea salt to taste
- Red chilli finely sliced (optional)
Coconut rice
- 1 1/2 cups Jasmine rice
- 1 cup coconut milk
- 3/4 cup water
- 1/2 teaspoon salt
Instructions
- For the coconut rice: Rinse 1 1/2 cups jasmine rice until the water runs clear, then place in the rice cooker with 1 cup coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cook on the standard white rice setting, then fluff with a fork before serving.
- For the chicken: In a bowl, add the chicken thighs and combine the curry paste, coconut milk, shredded coconut, coriander roots and leaves, salt and pepper. Toss until the chicken pieces are well coated.
- Preheat the air fryer to 185°C. Arrange the chicken in a single layer and cook for 15–16 minutes, turning halfway, until cooked through and lightly golden.
- While the chicken is in the air fryer, make the salsa by combining the cucumber, mango, red onion, coriander, lime juice, salt and chilli in a bowl. Mix gently and set aside.
- Once cooked, remove the chicken from the air fryer and allow it to rest for a few minutes before chopping into bite-sized pieces.
- To assemble, spoon coconut rice into bowls, top with the chicken, then finish with the mango salsa. Add extra chilli and a squeeze of lime if desired.
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