Air Fryer Coconut Curry Chicken & Mango Salsa

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

600 g skinless chicken thighs

2 tablespoons curry paste (yellow curry paste recommended)

1/2 cup coconut milk

1/4 cup shredded coconut

Handful coriander roots and leaves (finely chopped)

Sea salt and black pepper (to taste)

2 Lebanese cucumbers (finely diced)

1 ripe mango (finely diced)

1/2 red onion (very finely diced)

Handful coriander leaves (finely chopped)

Juice of 1 lime

Sea salt (to taste)

Red chilli (finely sliced (optional)

1 1/2 cups Jasmine rice

1 cup coconut milk

3/4 cup water

1/2 teaspoon salt

Directions

For the coconut rice: Rinse 1 1/2 cups jasmine rice until the water runs clear, then place in the 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.

For the chicken: In a bowl, add the chicken thighs and combine the curry paste, coconut milk, shredded coconut, coriander roots and leaves, salt and pepper. Toss until the chicken pieces are well coated.

Preheat the air fryer to 185°C. Arrange the chicken in a single layer and cook for 15–16 minutes, turning halfway, until cooked through and lightly golden.

While the chicken is in the air fryer, make the salsa by combining the cucumber, mango, red onion, coriander, lime juice, salt and chilli in a bowl. Mix gently and set aside.

Once cooked, remove the chicken from the air fryer and allow it to rest for a few minutes before chopping into bite-sized pieces.

To assemble, spoon coconut rice into bowls, top with the chicken, then finish with the mango salsa. Add extra chilli and a squeeze of lime if desired.

Nutrition

• Calories: 663 kcal
• Total Fat: 27 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.03 g
• Cholesterol: 143 mg
• Sodium: 459 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 37 g