Thai Green Chicken In Air Fryer With Coconut Rice And Coconut Cream Sauce

30 mins
Serves 1
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Directions

  1. 1Coat the chicken with all the ingredients except oil, and marinate well.
  2. 2Place the chicken in the air fryer basket and drizzle 1 tbsp of oil on it.
  3. 3Air fry at 180°C for 25 minutes.
  4. 4Flip the chicken after 25 minutes and air fry for another 6-7 minutes.
  5. 5For the coconut rice: Take 3 tbsp oil, add 1 tsp cumin seeds, half sliced onion and 2 chillies, fry for 5 minutes. Add 1 tbsp minced garlic and fry for another 2-3 minutes. Add 1 tsp coriander powder, 1 tsp red chilli flakes and 1 tbsp salt.
  6. 6Add 1 can (400ml) reduced fat coconut milk and bring it to boil. Add 2 cups washed basmati rice and add some water if needed, so the water is 1 inch above rice.
  7. 7Pressure cook for 8 minutes.
  8. 8For the sauce: Heat up 2 tbsp oil, fry 1 tbsp minced garlic and few green chillies, add 1 tsp paprika and 1 tsp dried parsley, add a pinch of salt.
  9. 9Add 1 cup coconut milk and cook for 5 minutes. Add half cup heavy cream and cook for another 5 minutes.
  10. 10Assemble and enjoy!

Ingredients

  • 2 chicken breast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp red chilli flakes
  • 1 tbsp minced garlic
  • 2 tbsp Thai green curry paste
  • 1 tbsp lemon juice
  • 0.5 cup coconut milk
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 0.5 onion
  • 2 chillies
  • 1 tbsp minced garlic
  • 1 tsp coriander powder
  • 1 tsp red chilli flakes
  • 1 tbsp salt
  • 1 can(400ml) coconut milk
  • 2 cups basmati rice
  • 1 inch water
  • 1 tbsp minced garlic
  • 2 green chillies
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 pinch salt
  • 1 cup coconut milk
  • 0.5 cup heavy cream

Equipment

air fryerknifebowlspoonpressure cookerpan