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Kerala-style roast chicken
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Total Time:
1 hour
Experience the magic of combining roast dinner and chicken curry in one with this flavorful air fryer recipe. Spiced whole bird served with crispy vegetables, fluffy rice, and poppadoms for a hassle-free family meal.
Ingredients:
  • 1 x 1.5 kg whole free-range chicken
  • 1 small cauliflower
  • 4 tablespoons Kerala-style curry paste
  • red wine vinegar
  • olive oil
  • 1 x 700 g jar of chickpeas
  • 1 mug of basmati rice (300g)
  • ½ a lemon
  • ½ a cucumber
  • ½ a red chilli
  • 150 g natural yoghurt
  • 3 tablespoons mango chutney
  • ½ a pomegranate
  • poppadoms to serve
  • 1 onion
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 fresh red chilli
  • 1 bunch of coriander (30g)
  • groundnut oil
  • 1 heaped teaspoon brown mustard seeds
  • 1 teaspoon ground turmeric
  • 1 handful of curry leaves
  • 300 g ripe cherry tomatoes
  • 1 x 400 g tin of light coconut milk
Instructions:
  • Flatten the chicken breasts and make slashes in the thighs. Quarter the cauliflower after removing any damaged leaves. Combine 2 tablespoons each of curry paste and olive oil, a splash of red wine vinegar, and a pinch of salt and pepper. Rub this mixture all over the chicken and cauliflower. Air fry the chicken breast-side down at 200ºC for 50 minutes, turning halfway. Cook the cauliflower and chickpeas in the smaller drawer for the same time, adding chickpeas halfway through. For the curry sauce, sauté onion, garlic, ginger, and chili with spices. Add tomatoes, coriander stalks, and remaining curry paste, cook for 15 minutes until softened. Prepare rice according to package instructions, adding coconut milk. Season to taste. Make cucumber yogurt by mixing grated cucumber, chopped chili, and yogurt. Serve with mango chutney and pomegranate seeds. Plate the dish with chicken, cauliflower, chickpeas, rice, and sauces. Enjoy!

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