Air Fryer Curry-Yogurt Chicken Bowl

• 60 g dry White rice (⅓ cup dry)
• 120 g Water (½ cup)
• 1.5 g Salt (¼ tsp)
• 80 g raw Cucumber (2.8 oz raw)
• 80 g Nonfat Greek yogurt (⅓ cup)
• 18 g Lemon juice (1¼ tbsp)
• 200 g raw Chicken breast (7.1 oz raw)
• 5 g Curry powder (2½ tsp)
• 5 g raw (1½ cloves) Garlic
• 5 g raw Fresh ginger (0.2 oz raw)
• 5 g Olive oil (1 tsp)

You'll need: Air fryer, Small saucepan with a lid, Sieve, 2 bowls, Spoon, Cutting board and knife.

Method

1. Cook the rice

   Rinse the rice in the sieve. Put it in the saucepan with the water and a pinch of the salt, bring to a boil, then cover, turn the heat to low and cook for 12 minutes. Leave it covered off the heat for 5 minutes.

   Start the rice first. Everything else fits into the time it takes.

2. Make the cucumber yogurt

   Dice the cucumber. In one bowl, stir it with a third of the yogurt, a third of the lemon juice and a pinch of the salt. Chill it. This is your serving sauce, so keep it clean.

   Make this first, before any raw chicken is on the board.

3. Marinate the chicken

   Cut the chicken into 3 cm (1¼ inch) pieces. Then scrub the board, knife and your hands with soap before you touch anything else. In the other bowl, stir the rest of the yogurt with the curry powder, grated garlic and ginger, the rest of the lemon juice, the oil and the remaining salt. Add the chicken, coat it and leave it for 5 minutes.

   Scrape the thickest blobs of marinade off each piece. Heavy yogurt burns before the chicken cooks.

4. Air-fry the chicken

   Air-fry the chicken in a single layer at 195°C (385°F) for 12–15 minutes, shaking the basket halfway, until browned in spots and 74°C (165°F) in the middle of the biggest piece. Throw away any marinade left in the bowl.

   Don't pile the chicken up. Pieces that touch won't brown.

5. Build the bowl

   Fluff the rice with a fork and spoon it into a bowl. Top with the chicken and the cucumber yogurt you set aside.

   Eat it while the chicken is hot and the yogurt is cold. The contrast is the point.

Swaps

• Chicken breast → Turkey breast, same weightLeaner, with the same cooking time. Cook to 74°C (165°F).
• Air fryer → Oven at 220°C (425°F)Roast on a lined baking sheet for 15–18 minutes, turning once.