Go Back
Jamie Oliver Kerala roast chicken with curry sauce recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • Air-fryer

Method
 

Prepare the chicken:
  1. 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:
  1. Preheat your air fryer to 180°C (350°F) for about 5 minutes.
Cook the chicken:
  1. 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:
  1. 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:
  1. 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:
  1. 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

My Tips to Make the Best Jamie Oliver Air Fryer Kerala Roast Chicken with Curry Sauce
  • 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