I first came across Jamie Oliver’s Kerala Roast Chicken with Curry Sauce recipe a few years ago, and I was immediately drawn to the bright, bold flavors of Kerala. The combination of rich spices, coconut milk, and fresh ingredients made this dish seem both comforting and exotic, something I knew I had to try. However, like many home cooks, I wanted to figure out a way to make it a bit easier and quicker without compromising the deep flavors.
That’s when I decided to adapt the recipe for my air fryer. The air fryer is a lifesaver when it comes to saving time and still achieving that crispy, golden-brown chicken. Plus, it helps keep the meat juicy, just like traditional roasting would. I was thrilled with the results! The curry sauce, made with coconut milk, spices, and fresh herbs, paired perfectly with the crispy chicken, and I could enjoy a flavorful, restaurant-quality meal right at home in a fraction of the time.
What I love about this dish is how the flavors of the chicken meld beautifully with the aromatic, creamy curry sauce. It’s an incredibly satisfying meal that’s perfect for a cozy dinner but also impressive enough for entertaining guests. Whether you’re familiar with Kerala cuisine or new to its rich flavors, this recipe is an easy way to enjoy a taste of India at home. And with the air fryer, the cooking process becomes quick and efficient, making it the perfect solution for busy nights when you still want a flavorful, healthy meal.
What is Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce?
Jamie Oliver’s Kerala Roast Chicken with Curry Sauce is a vibrant dish that brings the best of Kerala’s traditional flavors to your plate. The chicken is marinated with a fragrant blend of spices and roasted until crispy in the air fryer. The curry sauce, made from coconut milk, curry leaves, and aromatic spices, is poured over the chicken to create a rich, comforting dish. Using the air fryer speeds up the roasting process, making this recipe quick and easy, while still maintaining the delicious flavor and texture.
Why You Should Try This Recipe
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Quick and easy: The air fryer speeds up the cooking time, allowing you to enjoy this flavorful dish in under an hour.
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Healthy: Air frying uses less oil than traditional roasting, making it a healthier option without sacrificing taste.
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Flavor-packed: The aromatic spices and creamy coconut milk in the curry sauce create a rich, complex flavor profile that’s hard to beat.
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Versatile: This dish pairs perfectly with rice, naan, or vegetables, making it a well-rounded meal that’s perfect for any occasion.
Ingredients Needed to Make Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
For the chicken:
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4 chicken thighs or drumsticks, skin-on and bone-in
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2 tablespoons vegetable oil
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1 tablespoon turmeric powder
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1 tablespoon garam masala
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1 tablespoon ground coriander
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1 tablespoon cumin powder
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1 tablespoon ginger-garlic paste
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1 tablespoon lemon juice
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Salt to taste
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Fresh coriander for garnish
For the curry sauce:
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1 tablespoon vegetable oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1-inch piece of ginger, minced
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1 can (400 ml) coconut milk
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1 teaspoon curry powder
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1-2 fresh curry leaves (optional)
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Salt to taste
Instructions to Make Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
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Prepare the chicken:
In a bowl, mix together the turmeric powder, garam masala, ground coriander, cumin powder, ginger-garlic paste, lemon juice, vegetable oil, and salt. Rub this spice mixture all over the chicken thighs or drumsticks, ensuring the chicken is thoroughly coated. For best results, marinate for at least 30 minutes, or longer if you have the time. -
Preheat the air fryer:
Preheat your air fryer to 180°C (350°F) for about 5 minutes. -
Cook the chicken:
Place the marinated chicken into the air fryer basket. Be sure not to overcrowd the basket so that the chicken cooks evenly. Air fry the chicken for 20-25 minutes, flipping halfway through, until the skin is golden and crispy, and the internal temperature reaches 75°C (165°F). -
Prepare the curry sauce:
While the chicken is cooking, heat vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they soften and turn golden, about 5-7 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant. Stir in the curry powder, ground cumin, and ground coriander, and let them cook for another 2 minutes. -
Add the coconut milk:
Pour in the coconut milk and stir well. Allow the sauce to simmer for about 10 minutes, allowing the flavors to come together. Season with salt to taste. -
Serve:
Once the chicken is cooked, plate it and pour the curry sauce over the top. Garnish with fresh coriander leaves for a burst of color and flavor.
Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
Equipment
- Air-fryer
Ingredients
For the chicken:
- 4 chicken thighs or drumsticks skin-on and bone-in
- 2 tablespoons vegetable oil
- 1 tablespoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon cumin powder
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- Salt to taste
- Fresh coriander for garnish
For the curry sauce:
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 1 can 400 ml coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1-2 fresh curry leaves optional
- Salt to taste
Instructions
Prepare the chicken:
- In a bowl, mix together the turmeric powder, garam masala, ground coriander, cumin powder, ginger-garlic paste, lemon juice, vegetable oil, and salt. Rub this spice mixture all over the chicken thighs or drumsticks, ensuring the chicken is thoroughly coated. For best results, marinate for at least 30 minutes, or longer if you have the time.
Preheat the air fryer:
- Preheat your air fryer to 180°C (350°F) for about 5 minutes.
Cook the chicken:
- Place the marinated chicken into the air fryer basket. Be sure not to overcrowd the basket so that the chicken cooks evenly. Air fry the chicken for 20-25 minutes, flipping halfway through, until the skin is golden and crispy, and the internal temperature reaches 75°C (165°F).
Prepare the curry sauce:
- While the chicken is cooking, heat vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they soften and turn golden, about 5-7 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant. Stir in the curry powder, ground cumin, and ground coriander, and let them cook for another 2 minutes.
Add the coconut milk:
- Pour in the coconut milk and stir well. Allow the sauce to simmer for about 10 minutes, allowing the flavors to come together. Season with salt to taste.
Serve:
- Once the chicken is cooked, plate it and pour the curry sauce over the top. Garnish with fresh coriander leaves for a burst of color and flavor.
Notes
- Crisp up the chicken: For an extra crispy finish, increase the temperature to 200°C (400°F) for the last 5 minutes of cooking.
- Marinate well: The longer you marinate the chicken, the more flavorful it will be. If you have time, marinate it overnight in the fridge.
- Customize the sauce: You can add more heat by tossing in some chopped green chilies, or add a squeeze of fresh lime juice for a tangy twist.
- Use bone-in chicken: I recommend using bone-in pieces as they tend to stay juicier and more tender during the cooking process.
Nutritional Value
Estimated per serving (serves 4)- Calories: 380
- Protein: 30g
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
What Goes Well with Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
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Steamed basmati rice
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Soft naan or roti
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A simple cucumber and tomato salad
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Roasted vegetables like carrots, bell peppers, and zucchini
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A spoonful of yogurt to balance the heat of the curry
My Tips to Make the Best Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
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Crisp up the chicken: For an extra crispy finish, increase the temperature to 200°C (400°F) for the last 5 minutes of cooking.
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Marinate well: The longer you marinate the chicken, the more flavorful it will be. If you have time, marinate it overnight in the fridge.
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Customize the sauce: You can add more heat by tossing in some chopped green chilies, or add a squeeze of fresh lime juice for a tangy twist.
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Use bone-in chicken: I recommend using bone-in pieces as they tend to stay juicier and more tender during the cooking process.
Easy Variations of Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
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Vegetarian version: Try using cauliflower or paneer (Indian cottage cheese) in place of the chicken for a vegetarian alternative.
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Add more vegetables: For a heartier meal, add some vegetables like bell peppers, carrots, or potatoes to the air fryer along with the chicken.
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Use different curry pastes: If you’re not keen on using individual spices, feel free to swap in a ready-made curry paste, like a Kerala-style or mild red curry paste.
Best Way to Store Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
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In the fridge: Store any leftovers in airtight containers for up to 3 days. The chicken and curry sauce can be stored separately or together.
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Freezing: Both the chicken and curry sauce freeze well. Store in separate airtight containers for up to 3 months. To reheat, simply thaw in the fridge overnight and reheat on the stove.
Nutritional Value
Estimated per serving (serves 4)
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Calories: 380
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Protein: 30g
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Fat: 25g
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Saturated Fat: 16g
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Carbohydrates: 8g
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Fiber: 2g
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Sugar: 3g
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Sodium: 600mg
FAQs
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken, but the texture may not be as crispy. Consider adding a little extra oil to help the chicken roast evenly.
Can I make the curry sauce ahead of time?
Yes, the curry sauce can be made ahead of time and stored in the fridge for up to 3 days. Just reheat before serving.
Can I use a different type of curry paste or spice mix?
Definitely! You can experiment with different curry blends to adjust the flavor to your liking.
Conclusion
This Air Fryer Kerala Roast Chicken with Curry Sauce has quickly become a favorite in my kitchen. The ease of cooking with the air fryer combined with the bold flavors of Kerala makes it a winning dish every time. The crispy skin of the chicken pairs perfectly with the rich, creamy coconut curry sauce, creating a comforting yet vibrant meal that’s always satisfying. I love that it’s an easy, quick recipe but still feels like an indulgent treat.
What I really enjoy about this recipe is how adaptable it is. You can adjust the spice levels, add extra vegetables, or even swap out the chicken for a vegetarian protein like tofu or cauliflower. It’s a dish that caters to a variety of tastes and dietary preferences, which makes it perfect for any occasion.
Whenever I cook this, the aromas that fill the house are simply irresistible, and it always gets rave reviews. Whether I’m cooking for a casual dinner or entertaining guests, this dish always impresses. The best part is that it’s not only packed with flavor but also made in a way that’s quick and easy, thanks to the air fryer.
If you love bold, aromatic flavors and want a dish that’s both easy to make and bursting with flavor, Air Fryer Kerala Roast Chicken with Curry Sauce should definitely be on your list. It’s one of those recipes you’ll find yourself coming back to again and again, and I guarantee it will become a staple in your meal rotation.
