Ayam goreng berempah–style spiced chicken, air-fried crisp in the Ninja Crispi Pro and tossed in sizzling curry leaf, garlic and chilli butter.
The first of the air fryer recipes, written for the Ninja Crispi Pro before it has arrived, so the times and settings are a starting point, not yet tested.
Equipment: Ninja Crispi Pro (5.7L glass container and crisper plate), a blender or mini food processor, and a wok or frying pan. Marinate for 30 minutes at least, or overnight.
All-Crispi option, no pan. Toss the curry leaves, garlic and chilli in 1 tbsp oil instead of the butter. Scatter them over the chicken for the last 2–3 minutes at 200°C. Watch through the glass and pull it out as soon as the leaves go crisp.
Use thigh, not breast. Thigh stays juicy at high heat; breast dries out. Don’t overcrowd: a single layer with space between pieces crisps much better.
Marinate overnight if you can. It makes the biggest flavour difference. The Crispi glass bowl doubles as the marinating dish, so there’s one less container to wash.
Curry leaves: fresh leaves are easy to find at Asian grocers. Buy extra, because they freeze well for next time.
Leftovers: lid the glass bowl and refrigerate. Reheat straight from the fridge on Recrisp, since the glass handles going from cold to hot.
