Recipe: chicken stew from the Airfryer

Get the Airfryer out, because we’re making a stew you won’t soon forget! This dish is a recipe from Sandra Bekkari’s latest book Quick & healthy Airfryer recipes. In this book, Sandra brings together no fewer than 60 healthy dishes, specially developed for the Airfryer – and this chicken stew is one of them.

Creamy thanks to the yoghurt, with a subtle kick of turmeric and chili powder, and a surprising twist of beetroot. Add a touch of cinnamon and garam masala, and you have a stew that is both warming and surprising. And as you might have guessed, the Airfryer makes it wonderfully easy, so you’ll have a delicious meal on the table in no time.

• Mix the chicken with yoghurt, lemon juice, turmeric and garam masala.
• Pour into the baking dish and cook in the Airfryer for half of the chicken programme (190 °C, 11 minutes).
• Add the onion, ginger, garlic and a splash of olive oil, and cook for 3 minutes at 180 °C.
• Mix the tomato purée into the chicken stock. Add to the chicken, along with the chopped tomatoes, beetroot, cinnamon stick and chili powder. Cook for 5 minutes at 180 °C.
• Finally, add the plant-based drink/milk and cook for 5 minutes at 180 °C.
• Serve the stew (see tip) and finish with a few coriander leaves.

Tip: Delicious with wholegrain rice or cauliflower couscous.