Back to the AirFried chicken and let's forget about my work for now...LOL!

This is a simple dish to prepare because the all the cutting, chopping and pounding (or blending) was done the night before...haha...so all I need to do is to pop those chicken into the AirFryer and let it do the work.

I forget to take the picture of the bottom of the AirFryer to show how oil-free this recipe is......not one single drop of oil on the bottom pan! I de-skin the whole chicken leg because I wanted a healthy and almost fat-free AirFried chicken (yes I know with AirFryer it is better to leave the skin on!).

A very simple dish, yummy and juicy chicken bursting with flavor that will make your taste buds dance! And I also prepared the Mickey Mouse Dinner set for my little darling! (Recipe for the Mustard-Yogurt Dip is found at the bottom of this post)

Coconut & Turmeric AirFried Chicken

3 pcs Whole Chicken Leg (de-skin or with skin is totally up to you!) 

50gm Pure Coconut Paste (alternatively, 50ml Coconut Milk)

4-5 tsp Ground Turmeric

50gm Old Ginger 

50gm Galangal (a.k.a. Lengkuas)

3/4 tbsp Salt (less salt option: 1/2 tbsp)

Direction:

• Pound or blend all the ingredients, except the chicken meat.
    
   
   
   
  
• Cut a few slits on the chicken leg especially on the thick parts (will help the chicken to absorb the flavor when marinating).
  
• Combine chicken with blended ingredients and leave it to marinate for at least 4 hours or overnight. Be sure to wrap it with cling film and keep it in the refrigerator. 
   
  
• Preheat the AirFryer at 190°C. AirFry the chicken for 20-25 minutes and flip over at half-time.
   
  
• The chicken is ready when  it turned golden brown. 
   
  

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Quick & Easy Mustard-Yogurt Dip 

1 cup Plain Yogurt (Greek-style preferred)
1 tsp Mustard Sauce
Salt & Pepper (I omitted salt)

Directions:

• In a bowl, whisk all the ingredients.
• Taste and adjust the seasoning, adding salt and pepper to taste.