Air Fryer Chicken Curry

For the curry paste

• 2 red onions
• 5 garlic cloves
• 1 thump-sized ginger peeled and roughly chopped, fresh piece
• 2 tbsp tomato paste (purée)
• 1 tbsp brown sugar or Sukrin Gold sweetener
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp cumin ground
• 1 tsp Turmeric
• 1 tsp paprika sweet
• ½ tsp cayenne pepper
• ⅓ cup chicken broth or stock, 80 ml

For the chicken curry

• ½ tbsp ghee or unsalted butter
• 2 pounds chicken thighs skinless, diced, 900g
• ⅓ cup chicken broth or stock, 80 ml
• 14 oz chickpeas drained, 400g
• 14 oz coconut milk or coconut cream, full fat, 400 g
• cilantro (coriander) chopped, to serve
• pinch red pepper flakes
• ½ red onion finely sliced, to serve (optional)

For the kachumber

• 4 tomato seeded and diced
• ⅓ cucumber , seeds removed, finely diced
• 1 red onion finely diced, small
• 1 jalapeno pepper seeds removed, finely diced, green
• 1 garlic minced, clove
• 1 tbsp lime juice
• Coriander leaves chopped, handful
• salt , to taste