Ingredients:

Chicken Thighs (Marinade):

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8-10 boneless chicken thighs (~700-750g)

5 tbsp coconut cream

2½ tsp garam masala

1¼ tsp turmeric

1¼ tsp cumin

1¼ tsp coriander powder

2½ tsp kashmiri red chili powder

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For the Curry Base:

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8-10 Roma tomatoes (or canned peeled tomatoes)

2 large red onions

8-10 cloves garlic

2 cups coconut cream

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Spices (for curry):

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2½ tbsp garam masala

2½ tsp turmeric

2½ tsp cumin

2½ tsp coriander powder

5 tsp kashmiri red chili powder

2½ tbsp sugar

5 tbsp dried fenugreek leaves (or 1¼ tsp crushed fennel seeds)

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Other:

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2 tbsp oil

Cooked rice for serving

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Instructions:

Marinate Chicken:

1. Chop chicken thighs into bite-size cubes.

   Marinate with the coconut cream and spices listed for the marinade. Let it sit for around an hour if possible.

   Cook the Chicken:

2. Preheat air fryer to 380°F (190°C).

   Air fry marinated chicken for 15-18 minutes, or until fully cooked (internal temperature of 165°F).

   Prepare Curry Base:

3. Roughly chop the onions and tomatoes.

   Heat oil in a pan over medium heat. Add the minced garlic and onions, cooking for a few minutes until softened.

   Add the tomatoes and cook until they break down, about 4-5 minutes. Add a splash of water and cover the pan to help soften the tomatoes.

4. add the curry spices (garam masala, turmeric, cumin, coriander, chili powder), along with sugar and dried fenugreek leaves.Blend with the cooked tomato-onion mixture until smooth.

   Finish the Curry:

5. Stir in the coconut cream and cook for a few minutes until everything is well combined and the sauce thickens slightly.

   Combine Chicken with Curry:

6. Add the cooked chicken thighs into the curry and mix until fully coated.

7. Let simmer for a few minutes to allow the flavors to meld together.

Serve:

Serve the curry hot over cooked rice.