How to make Jamie Oliver’s Kerala-style air-fryer roast chicken recipe:
Ingredients
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One x 1.5 kg whole free-range chicken
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One small cauliflower
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Four tablespoons Kerala-style curry paste
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Red wine vinegar
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Olive oil
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One x 700g jar of chickpeas
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One mug of basmati rice (300g)
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Half a lemon
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Half a cucumber
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Half a red chilli
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150g natural yoghurt
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Three tablespoons mango chutney
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Half a pomegranate Curry sauce
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One onion
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Two cloves of garlic
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5cm piece of ginger
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One fresh red chilli
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One bunch of coriander (30g)
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Groundnut oil
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One heaped teaspoon of brown mustard seeds
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One teaspoon ground turmeric
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One handful of curry leaves
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300g ripe cherry tomatoes
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One x 400 g tin of light coconut milk
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Half a lemon
First, press down firmly on the chicken breasts to break the backbone by squashing the bird slightly. You will then need to slash each thigh with a sharp knife a few times to let the heat get in as it cooks.
Next, quarter the cauliflower and get rid of any leaves from the vegetables.
Then rub two tablespoons each of curry paste and olive oil, along with a splash of red wine vinegar and a pinch of salt and pepper. Make sure to put this all over the chicken and cauliflower.
Then you will need to place the chicken breast-side down, in the larger drawer of the air fryer. Let this cook for 50 minutes at 200ºC, or until it is thoroughly cooked through. Make sure to turn the meat halfway.
Next, place the cauliflower in the smaller air fryer drawer and let it cook for 50 minutes at 200º. You can add the chickpeas halfway through.
For the curry sauce, peel and slice the onion, garlic and ginger.
Deseed and sliced the chilli. Pick the coriander leaves, finely chopping the stalks.
Then, put a non-stick pan on medium heat with a tablespoon of groundnut oil along with the spices and curry leaves. Let this fry for two minutes.
Next, add the onion, garlic, ginger, chilli, a pinch of pepper, the coriander stalks and tomatoes. Make sure to break them up with a spoon as you go along.
Stir in the remaining two tablespoons of curry paste and let this cook for 15 minutes, or until it has softened. Make sure to stir it now and then.
