Air Fryer Curry Chicken Singapore Style

Air Fryer Curry Chicken Singapore Style

Singaporean cuisine is a melting pot of flavours, with influences from Chinese, Malay, Indian, and other Asian cultures. One standout dish in this rich culinary landscape is Singapore-style Curry Chicken.

This dish is notable for its harmonious blend of spices, creating a curry that is both aromatic and flavourful. Traditionally simmered to tender perfection, this recipe adapts the classic dish for the air fryer, offering a quicker and healthier version without compromising on taste. Perfect for a family dinner or a special occasion, this curry chicken will bring a touch of Singapore's vibrant food culture to your table.



  • Chicken (cut into pieces): 1 kg
  • Curry Powder: 50 grams
  • Garlic Cloves: 4, minced
  • Onions: 2, finely chopped
  • Ginger: 30 grams, grated
  • Lemongrass: 1 stalk, bruised
  • Potatoes: 500 grams, cut into chunks
  • Coconut Milk: 400 ml
  • Chicken Stock: 200 ml
  • Curry Leaves: 10
  • Turmeric Powder: 1 teaspoon
  • Chilli Powder: 1 teaspoon (adjust to taste)
  • Salt: To taste
  • Vegetable Oil: 2 tablespoons



Marination (Duration: 1-2 hours)

  • In a large bowl, combine the chicken pieces with curry powder, minced garlic, half of the chopped onions, grated ginger, and salt. Ensure the chicken is well-coated with the spices.
  • Cover and refrigerate for 1-2 hours to allow the flavors to penetrate.



  • Preheat the air fryer to 180°C (356°F).
  • In a pan, heat vegetable oil over medium heat. Sauté the remaining onions, lemongrass, curry leaves, turmeric powder, and chilli powder until fragrant.
  • Add the marinated chicken and brown it lightly on all sides. Transfer the chicken to the air fryer basket.
  • Arrange the potato chunks around the chicken in the air fryer basket.
  • Air fry for 25-30 minutes, or until the chicken is cooked through and potatoes are tender.


mini airfryer

Finishing the Curry

  • In the same pan used for sautéing, add coconut milk and chicken stock. Bring to a simmer.
  • Once the chicken and potatoes are cooked, add them to the simmering sauce. Cook for an additional 10-15 minutes, allowing the flavors to meld together.



  • Serve the curry chicken hot with steamed rice or bread.
  • Garnish with fresh cilantro if desired.



  • For a thicker gravy, simmer the sauce longer before adding the chicken and potatoes.
  • Adjust the amount of chilli powder according to your heat preference.
  • The longer the marination, the more flavorful the chicken will be.

Enjoy the delightful taste of Singaporean cuisine with this Air Fryer Curry Chicken recipe!


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