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 cinnamon. Mild, comforting, and naturally gluten-free, it’s a perfect introduction to Indian cooking or a midweek treat with a festive touch.

Ingredients

• 600g boneless chicken thighs, cut into bite-sized pieces
• 1 tbsp plain yoghurt
• 1 tsp lemon juice
• ½ tsp salt
• 1 tbsp neutral oil (e.g. sunflower or rapeseed)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 green cardamom pods, lightly crushed
• 1 small cinnamon stick (or ½ tsp ground cinnamon)
• 200ml coconut milk (full-fat for best texture)
• 100ml chicken stock
• 2 tbsp ground almonds (or almond butter)
• 1 tbsp ready-made korma paste (optional, for depth, omit if using whole spices only)
• 1 tbsp golden sultanas (optional, for sweetness)
• Salt to taste
• 2 tbsp fresh coriander, chopped
• 1 tbsp flaked or slivered almonds, toasted

Method

Values estimated using full-fat coconut milk and chicken thighs. Can be adjusted for lower fat.