Air Fryer Curry Chicken Thighs Over Brown Rice

Ingredients

2 tablespoons extra virgin olive oil
1 sweet onion, sliced
1 green Thai Chili pepper, whole (or jalapeno)
1 teaspoon sea salt
1 cup unsalted chicken broth
1 teaspoon garlic powder
1 teaspoon ginger root powder
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 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

1. Saute oil, onion, Thai chili, broth, salt, and pepper in saute pan for fifteen minutes, covered.
2. 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.
3. Add tomatoes and stir, lowering head for 10 minutes.
4. Remove chili pepper from onion mixture. Blend using a blender, bullet, or immersion blender until smooth. Stir in yogurt.
5. 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.
6. 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.
7. 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.
8. Fill 4 small cups with rice and invert on serving plates to reveal a mound of rice.
9. Serve the chicken with rice. Reheat remaining curry sauce and drizzle over the chicken.