Tuesday, October 27, 2015

Curry Fried Chicken - Air Fryer Version 咖哩炸鸡 - 空气炸锅版 LTU #27

It was so coincidently. when I saw the curry fried chicken in Violet's Kitchen and bookmarked it, Jessie from Jessie Cooking Moments whatsapp me the picture of her baked curry chicken which tempted me as well. So I decided, try both recipes, one to cook at home, one to cook at my mum's house. However I thought there is no more tumeric powder at home so I didn't make it to cook at home. The chicken are marinated and store in the freezer now waiting for my baking in the weekend keekeekee....

I lug my air fryer to my mum's place, as her oven is not big enough to bake all the giant chicken drumsticks at one go, so I thought must well take this opportunity to use my air fryer, my birthday present that given to me for so many months and I have yet to use it heeheehee...

The chicken drumsticks went into the oven earlier than air fryer, but air fryer cooked the chicken much faster than the oven, probably about 15 mins earlier. And the skin looks more crispy than using those used oven. Love in 1st use of this mayer air fryer, definitely gonna make use of it when cooking small portion, dear sis so tempted to buy one too :p.

3 drumsticks were cooked extra for me to bring home for next day photography, same as the Thai Style Baked Chicken, such a crazy me heehee...

Recipe adapted from Violet's Kitchen with modifications

10 giant chicken drumstick
4 big sprigs curry leaves, leaves only, crush with hand to release the flavor

1 1/2 tbsp turmeric powder
4 1/2 tbsp curry powder
4 1/2 tsp salt
3 tsp sugar *
cloves garlic
4 tbsp oil
8 tbsp coconut milk
tbsp cornstarch
dear sis added 2 or 3 more tsp of  sugar as when tasted the paste, she thought may be too spicy for dear mum

1. Place all the marinade ingredients in a blender and blend until smooth paste. Marinate the chicken  for at least 4 hours or overnight in refrigerator.

2. Preheat air fryer to 200C. 
 Mix the marinated chicken with chopped curry leaves, then arrange the chicken on the air fryer grill pan.

3. Air fry the chicken for about 30 minutes or until golden brown. Flip over the chicken every 10 mins.

4. Dish out and serve hot.


*The time of frying is depending on the size of the chicken, please adjust accordingly

These chicken drumsticks are luscious and yummy, love the tumeric and curry and curry leaves fragrance. If the chicken are marinated overnight, the taste definitely gonna be better. Can't wait to try out Jessie's recipe this weekend, the flavor should slip deep into the chicken since I marinated for so many days heehee.
 Dear mum thinks that the chicken is a bit spicy but still within her tolerance level, dear sis said she also got tasted the spicinesshmmm... how come I dun taste any spiciness at all, only sweetness??? 


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut

and hosted by Jess of Bakericious


  1. Jess,我可以自己带nasi lemak来和你一起用餐。 哈哈哈 。。。。。

  2. Glad that you tried out this recipe. The fried chicken must be taste better by adding coconut milk, I'm going to try this one day.

  3. Jess, nice leh this type of fried chicken! I like it spicy but not too spicy. I have been curious about air fried chicken and tried it at a restaurant. But theirs not nice, too dry.

  4. Jess, wow... I want to cook this too! Your curry fried chicken look so good and delicious! I'm sure my family will enjoy it :D

  5. I am so tempted to get an air fryer, after seeing so many recipes online. This fried chicken looks so delicious!

  6. They look so golden brown, delicious and HEALTHY!!

  7. Ooo.. delicious - I can imagine the aroma!

  8. Hi Jess,

    I don't have an air fryer and wonder if I can bake these chicken instead of air frying. This recipe sounds so delicious and tempting... and now my hands are itchy and want to bake!



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