Air Fryer Malaysian Chicken Curry

Plate of malaysian chicken and curry with rice


Makes 4 servings

  • 4 chicken thighs
  • 4 tbsp curry powder (see notes)
  • 5 large russet potatoes
  • 1 pouch of Malaysian Curry (see notes)
  • 1/2 cup of coconut milk (One 400mL can of coconut milk split for potatoes and rice)
  • 1-1/2 cup of water
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp olive oil for cooking
  • 1 cucumber, sliced for serving


For the rice, please see recipe below; you can skip the butterfly pea flowers and pandan leaves if you don’t have them:

Peel and cut potatoes into large chunks.
Toss with 1 tbsp olive oil and bake in the air fryer using the basket at 375°F for 20 minutes, until golden brown.
In a large pan, heat up 2 tbsp of olive oil and stir fry the malaysian curry paste for a few minutes until fragrant.
Add potatoes and combine the curry and potatoes. Stir fry for a few more minutes.
Add 1-1/2 cup of water/until potatoes are covered and 1 tsp each of salt and sugar.
Simmer on medium until potatoes are fork tender. (About 10-15 minutes).
Add half cup of coconut milk and let simmer for a few more minutes. Set aside.

Toss the chicken thighs with 4 tbsp of curry powder and set in the air fryer basket.
Bake at 375°F about 25-30 min until cooked (about 170°F internal temperature).

Lay a bed of rice on a plate.
Spoon the potato curry around the sides of the rice.
Top with a piece of crispy chicken and sliced cucumbers.

  • The curry can also be served with Roti Paratha (a flat bread that’s buttery and flaky). You can find it in the frozen section in most Asian supermarkets.
  • I used Heng’s Nyonya curry paste and Baba curry powder, bought online from Kedai Suri in New York.