Air Fryer Salt & Chilli Chicken Spice Bag

Preparation time: 5 minutes. Cooking time: 30 minutes

Serves 4 

Ingredients 

For the chicken

• 3 tablespoons cornflour 
• 1 tablespoon salt and chilli seasoning
• 1 teaspoon onion salt
• 1 teaspoon garlic granules
• 4 skinless chicken breasts cut into bite-size pieces
• 1 egg, whisked

For the curry sauce 

• 400ml coconut milk
• 1 teaspoon garlic granules
• 1 teaspoon onion powder
• 1 tablespoon curry powder
• 1 heaped tablespoon of tomato puree
• 1 teaspoon mango chutney

To serve 

• 400g frozen chips
• 1 tablespoon salt and chilli seasoning
• 1 red onion, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 4 spring onions, chopped
• A small bunch of coriander, chopped 

Method

• Mix the cornflour, salt and chili, seasoning, onion salt, and garlic in a bowl. 
• Dip the chicken pieces into the egg and then into the cornflour mixture, coating them well. Cook, in batches, in the air fryer at 200^oC for 12 minutes until crisp and golden.
• Meanwhile, pour the curry sauce ingredients into a small saucepan and boil until thick, whisking occasionally.
• Transfer the chicken to an ovenproof dish when it is cooked and keep it warm.
• Sprinkle the chips with salt and chilli seasoning and cook for 8 minutes in the air fryer at 200oC until almost cooked. Then add the onions and peppers and cook until crisp.
• Arrange the chips, peppers and onions onto serving plates, top with chicken, pour over curry sauce and sprinkle with spring onion and coriander before serving,