Step 1

You'll need a cake barrel insert for your air fryer for this recipe. See post for details on this.

Step 2

If you'd like to serve the curry topped with the blistered birds-eye chillies, place the chillies in the air fryer basket and air fry for 3-4 minutes at 200c/400f, until starting to blister (shake half-way through the cooking time). Then remove and put to one side for later.

Step 3

Add the oil to the air fryer cake-barrel, along with the chopped chicken, onion and red pepper. Sprinkle on a pinch of salt and pepper, then mix together to coat the chicken and onion in the oil and seasoning.

Step 4

Place the cake barrel in the airfryer basket and air fry for 10 minutes at 190c/375f, shaking the basket once, halfway through cooking.

Step 5

Add in the curry paste, garlic and ginger. Stir together and place back in the airfryer for 2 minutes.

Step 6

Add the crumbled stock cube, tomato puree, passata and coconut milk. Stir together so everything is combined.

Step 7

Place back in the air fryer for 10 minutes, stirring once, halfway through cooking.

Step 8

Remove from the air fryer, stir again. Check that the sauce is piping hot and the chicken is cooked though (slice open a piece of chicken and ensure it's no longer pink in the middle).

Step 9

If you want to thicken the sauce, stir in the cornflour slurry.

Step 10

Serve on top of rice, topped with fresh coriander and chillies