These air fryer curry chicken thighs are crispy, juicy, and packed with bold flavor! An easy 30-minute dinner perfect for busy weeknights.
Looking for a flavorful, juicy dinner that’s super easy to whip up on a weeknight? These air fryer curry chicken thighs are here to save the day! Packed with warm spices and perfectly crispy on the outside, this recipe brings all the cozy curry vibes!
Why You’ll Love This Recipe
- Quick & easy: Thanks to the air fryer, these chicken thighs cook fast and come out crispy and golden every time.
- Bold flavor: A simple curry spice blend gives the chicken that warm, rich flavor you’ll find in your favorite Indian-inspired dishes.
- Juicy inside, Crispy Outside: The magic combo that only chicken thighs can deliver—especially when air-fried to perfection.
- Minimal cleanup: One bowl + one air fryer basket = less time washing dishes, more time enjoying dinner!
Ingredients
- Chicken thighs: Juicier than breasts and perfect for air frying. I use bone-in & skin on!
- Olive oil: Helps the spices stick and gives that golden crisp.
- Curry Powder: The star of the show. Use a blend you love—mild, medium, or hot!
- Garlic Powder & Onion Powder: Extra flavor without the fuss.
- Salt
How To Make
01
Prep the chicken
Pat the thighs dry with paper towels (this helps them get nice and crispy), then toss them in a bowl with olive oil and all your spices. Make sure they’re well coated!
02
Air Fry
Place the chicken, skin-side down, in a single layer in your air fryer basket. Cook for 16 minutes, flipping halfway through, until the internal temperature hits 165°F (74°C) and the skin is golden and crispy.
03
Rest & Serve
Let the chicken rest for a few minutes before serving to lock in all those juices.
Note:
Air-fry time can vary a bit depending on the size of your chicken thighs. I usually use smaller ones—about 1 pound for 4 thighs. If yours are on the larger side, just add an extra 3–4 minutes to make sure they cook through perfectly.
Serving Suggestions
This curry chicken thighs pairs beautifully with:
- Rice & Veggies (Roasted Brussels Sprouts, Green Beans, Carrots)
- A Simple Green Salad, Greek Salad or Green Bean Salad
- Homemade Potato Wedges
How to Store & Reheat
- Storing: Keep any leftover chicken in an airtight container in the fridge. It’ll stay fresh for up to 4 days.
- Reheating: Pop it back in the air fryer for a few minutes to get that crispy skin again.
- Tip: I love to pull the meat off the bones when I have leftovers and use it for a quick chicken salad, toss it into soups, or make easy chicken quesadillas. So convenient—and nothing goes to waste!
Did YOU MAKE THIS RECIPE?
I’d love for you to give it a star rating ★ and comment below.
Air Fryer Curry Chicken Thighs
Ingredients
- 1 pound bone-in, skin-on chicken thighs, about 1 pound
- ½ tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat your air fryer to 400°F (205°C) for a few minutes.
- In a large bowl, combine the olive oil, curry powder, salt, garlic, and onion powder.
- Pat the thighs dry with paper towels (this helps them get nice and crispy), then add them to the bowl and toss well.
- Place the chicken, skin-side down, in a single layer in your air fryer basket. Cook for 16 minutes, flipping halfway through, until the internal temperature hits 165°F (74°C) and the skin is golden and crispy. See notes.
- Let the chicken rest for 3-5 minutes before serving to lock in all those juices.
Notes
- Air-fry time can vary a bit depending on the size of your chicken thighs. I usually use smaller ones—about 1 pound for 4 thighs. If yours are on the larger side, just add an extra 3–4 minutes to make sure they cook through perfectly.
