Air Fryer Goan Style Chicken and Coriander Potatoes
with Fresh Cucumber and Tomato Salad
- Milk
- Sulphites
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the chicken and potatoes in the air fryer, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Goan Style Curry Paste
350 grams
Salad Potatoes
1 unit(s)
Baby Cucumber
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
30 grams
Green Chutney
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact. Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the chicken to a large bowl with half the yoghurt and the Goan style curry paste. Season with salt and pepper.
Mix the chicken with the spiced yoghurt until evenly coated. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, halve the salad potatoes (no need to peel), quartering any large ones.
Place the potatoes into your air fryer basket. Drizzle with oil, season with salt and pepper, then shake and toss to coat. Spread out in a single layer.
Air fry at 200°C until golden, 20-25 mins. Give the basket a shake halfway through.
When the potatoes have 18 mins remaining, place the chicken breasts, skin side up, into your air fryer basket. Drizzle a little oil over the chicken. TIP: If your air fryer has more than one drawer, pop the chicken into a second drawer instead. Cook in batches to avoid overcrowding if needed.
Air fry at 200°C until crispy and golden, 16-18 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Halve the baby plum tomatoes.
In a large salad bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Once the potatoes have cooked, transfer them to a medium bowl. Add the green chutney and toss to evenly coat the potatoes.
When everything's ready, add the tomatoes, cucumber and salad leaves to the bowl with the vinegar dressing.
Toss to dress the salad. TIP: Don't add the leaves too early or they'll go soggy.
Share the chicken between your plates and drizzle over the honey (see pantry for amount).
Add the coriander potatoes and salad on the side.
Drizzle the remaining yoghurt over the potatoes to finish.
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