Air Fryer Coconut Curry Chicken & Mango Salsa
Air Fryer Coconut Curry Chicken & Mango Salsa
Ingredients
For the 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
- 1 handful coriander roots and leaves, finely chopped
- to taste sea salt
- to taste black pepper
For the Mango Salsa
- 2 Lebanese cucumbers, finely diced
- 1 ripe mango, finely diced
- 1/2 red onion, very finely diced
- 1 handful coriander leaves, finely chopped
- 1 lime, juice of
- to taste sea salt
- as needed red chilli, finely sliced, optional
For the Coconut Rice
- 1 1/2 cups Jasmine rice
- 1 cup coconut milk
- 3/4 cup water
- 1/2 teaspoon salt
Instructions
- 1
For the coconut rice: Rinse 1 1/2 cups jasmine rice until the water runs clear. Place the rinsed rice in a 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.
⏱️ 20 min
- 2
For the chicken: In a bowl, add the 600 g skinless chicken thighs. Combine the curry paste, coconut milk, shredded coconut, finely chopped coriander roots and leaves, sea salt, and black pepper. Toss until the chicken pieces are well coated.
⏱️ 5 min
- 3
Preheat the air fryer to 185°C. Arrange the marinated chicken in a single layer in the air fryer. Cook for 15–16 minutes, turning halfway, until cooked through and lightly golden.
⏱️ 16 min•🌡️ 185
- 4
For the mango salsa: While the chicken is in the air fryer, make the salsa. In a bowl, combine the finely diced Lebanese cucumbers, finely diced ripe mango, very finely diced red onion, finely chopped coriander leaves, juice of 1 lime, sea salt to taste, and finely sliced red chilli (if using). Mix gently and set aside.
⏱️ 10 min
- 5
Once cooked, remove the chicken from the air fryer and allow it to rest for a few minutes. Chop the chicken into bite-sized pieces.
⏱️ 4 min
- 6
To assemble, spoon coconut rice into bowls, top with the chopped chicken, then finish with the mango salsa. Add extra chilli and a squeeze of lime if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Coconut Curry Chicken & Mango Salsa
For the 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
- 1 handful coriander roots and leaves, finely chopped
- to taste sea salt
- to taste black pepper
For the Mango Salsa
- 2 Lebanese cucumbers, finely diced
- 1 ripe mango, finely diced
- 1/2 red onion, very finely diced
- 1 handful coriander leaves, finely chopped
- 1 lime, juice of
- to taste sea salt
- as needed red chilli, finely sliced, optional
For the Coconut Rice
- 1 1/2 cups Jasmine rice
- 1 cup coconut milk
- 3/4 cup water
- 1/2 teaspoon salt
Instructions
- 1
For the coconut rice: Rinse 1 1/2 cups jasmine rice until the water runs clear. Place the rinsed rice in a 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.
⏱️ 20 min - 2
For the chicken: In a bowl, add the 600 g skinless chicken thighs. Combine the curry paste, coconut milk, shredded coconut, finely chopped coriander roots and leaves, sea salt, and black pepper. Toss until the chicken pieces are well coated.
⏱️ 5 min - 3
Preheat the air fryer to 185°C. Arrange the marinated chicken in a single layer in the air fryer. Cook for 15–16 minutes, turning halfway, until cooked through and lightly golden.
⏱️ 16 min•🌡️ 185 - 4
For the mango salsa: While the chicken is in the air fryer, make the salsa. In a bowl, combine the finely diced Lebanese cucumbers, finely diced ripe mango, very finely diced red onion, finely chopped coriander leaves, juice of 1 lime, sea salt to taste, and finely sliced red chilli (if using). Mix gently and set aside.
⏱️ 10 min - 5
Once cooked, remove the chicken from the air fryer and allow it to rest for a few minutes. Chop the chicken into bite-sized pieces.
⏱️ 4 min - 6
To assemble, spoon coconut rice into bowls, top with the chopped chicken, then finish with the mango salsa. Add extra chilli and a squeeze of lime if desired.
⏱️ 5 min