Air Fryer Curry Chicken Thighs Over Brown Rice

Ingredients
2 tablespoons extra virgin olive oil
1 ½ sweet onions, sliced
½ green Thai Chili pepper, whole (or jalapeno)
1 teaspoon sea salt
¼ cup unsalted chicken broth
½ teaspoon garlic powder
¼ teaspoon ginger root powder
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam marsala
1 teaspoon curry powder
4 roma tomatoes, sliced
1/3 cup whole plain yogurt or Greek yogurt
4 chicken thighs, bone-in and skin-on
1 cup Riceland Natural Long Grain Brown Rice
Preparation
- Sauté oil, onion, Thai chili, broth, salt, and pepper in sauté pan for fifteen minutes, covered.
- In a small bowl, combine garlic powder, ginger root powder, coriander, cinnamon, turmeric, cumin, garam marsala, and curry powder. Add to onion mixture and stir.
- Add tomatoes and stir, lowering head for 10 minutes.
- Remove chili pepper from onion mixture. Blend using a blender, bullet, or immersion blender until smooth. Stir in yogurt.
- Cut up chicken breasts into bite size pieces and place in gallon plastic bag with half of the curry sauce. Marinate 2-4 hours in fridge.
- Boil water and add 1 cup of Riceland long grain brown rice and cook for 30-40 minutes and drain. Remove from heat and cover with lid until ready to serve.
- Line your air fryer with aluminum foil for easy clean up. Working in batches, cook the chicken skin-side down for 15 minutes at 400 degrees. Flip the chicken and cook for an additional 15 minutes until brown and crispy.
- Fill 4 small cups with rice and invert on serving plates to reveal a mound of rice.
- Serve the chicken with rice. Reheat remaining curry sauce and drizzle over the chicken.
- Enjoy!