Looking for an easy budget-friendly dinner? Try our finger-licking-good Air Fryer Crispy Curry Chicken Legs for a spicy, savory, and sweet bite of Thai heaven. The secret is in the mild massaman curry paste marinade that uses ONLY ingredients you can easily find in the grocery store.
One bite and you will be hooked! These air fried chicken drumsticks get extra crispy with just 10 minutes of prep time, just like our Super Easy Baked Wing Ding. All the delicious flavors of deep-fried chicken but with less fat and no breading. Air frying, baking, and grilling instructions are included in the recipe for your convenience.
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Ingredients
Red curry paste is a delicious blend of red chili pepper, garlic, lemongrass, galangal, shallots, coriander root and kaffir lime leaves and has so many uses. It can be found in the Asian Food section of the typical grocery store. We hope you’ll have a little left over to try our Thai Red Curry Salmon recipe. The Thai Kitchen brand has a gluten free red curry paste, if that is a concern for you.
Peanuts – dry roasted or cashews or other seeds like our Easy Roasted Pepitas. If you choose to use a but butter reduce the amount to 1 tablespoon.
Chicken drumsticks (legs) – can also use chicken thighs or wings but they less time to cook. Chicken leg quarters take longer to cook. If you want a vegan option, try substituting with eggplant.
Fish sauce – gives that salty savory finish. If you need to stay gluten-free use red boat.
Oil – healthy olive oil or can even use coconut oil
Honey or maple syrup to balance the heat.
Lime zest adds a pop of flavor. Usually, kaffir lime leaves are an essential Thai ingredient. However, regular limes are an easier to find ingredient.
Aromatic spices – cumin and curry
Massaman Curry Substitute?
If you live close to an Asian market it is so easy to come by premade massaman curry. You can certainly use pre-made massaman curry paste for this air fryer crispy curry chicken legs recipe and save some time. However, for the rest of us, finding that beloved rich and heavily spiced Massaman curry can be near impossible to come by. That is exactly why we created our adapted version with easy to find ingredients found in a western grocery store.
People love our massaman curry substitute because it has all the flavors of a mild massaman curry (แกงมัสมั่น) but without all the fuss. We’ve ‘doctored’ up a traditional red curry paste to transform it into some with thing those delicious Northern Thailand flavors.
Usually massaman curry has cardamon, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace added to it as well. If you have those spices on hand, feel free to add them. We chose the most important spices to deliver the maximum amount of flavor with the least amount of effort and time.
How to Make Thai Massaman Curry Paste ?
You can make curry paste in a food processor or with a mortar and pestle. If you are using a food processor you can add the ingredients in at the same time and then blend until smooth. You can add a tiny bit of water or coconut milk to get the mixture moving.
However, with a mortar and pestle it is best to add the ingredients in this order for the best results.
Add the garlic cloves with a little salt as an abrasive and bash well
Next add the peanuts and crush.
Now add the red curry paste and adjust to your spice level
Add the zest of a lime and mix
Cumin and cinnamon are added at this time
Next comes the fish sauce
Honey is drizzled in
Now a couple tablespoons of oil and stir
Healthy Chicken Marinade
The best way to infuse lots of flavor into chicken legs is to marinate them overnight in the refrigerator with aromatics and spices, just like we did with our Tea Smoked Chicken Legs. However, if you are in a rush, at least 15 minutes to a half hour of marinating time is best.
You really need to get in there and rubs the drumsticks all over with the Thai curry paste. However, you don’t want to be doing that with your bare hands. If you accidently wipe your eyes or anywhere else, you will know about it and you won’t ever do that again! There are a couple of ways to avoid the burn from chili peppers.
- Use disposable gloves when touching the marinated chicken drumsticks.
- Place the chicken drumsticks and the massaman curry paste in a plastic bag. Seal it up and rub it all around.
How to Get Crispy Chicken Skin?
- If using frozen chicken drumsticks, it is best to let them fully thaw first.
- Dry the drumsticks with a paper towel BEFORE seasoning and marinating. This is THE most important step. Whether you are cooking drumsticks or honey hot wings - dry them well.
- Season the drumsticks with salt and pepper before rubbing them with the massaman curry paste marinade.
- Pre-heating your air fryer for a good 5 to 10 minutes at 400 degrees F (204 degrees C) before air frying also helps.
- Spray your air fryer basked with spray oil to prevent sticking and tearing of the crispy chicken skin.
- In addition, spray the chicken on all sides with oil to ensure maximum crispiness before air frying.
- Do not open the door to your air fryer to keep checking on them - you will lose heat.
- Bring your marinated chicken breasts out of the refrigerator for a few minutes before putting them in the air fryer. This ensures more consistent cooking.
- Turn your chicken legs midway turning the cooking process to ensure all sides are crispy and delicious.
Equipment
Our Air Fryer Crispy Curry Chicken Legs were cooked in our COSORI Air Fryer Toaster 12-in-1 Countertop Convection Oven. Depending on the size of your air fryer, you may or may not be able to air fry all the drumsticks at the same time. For optimal results, you do not want your chicken legs touching so all the surfaces get extra crispy from the forced air.
If you do not own an air fryer- no worries. We have also included baking directions below in the recipe card. You can also grill your chicken drumsticks if Mother Nature is cooperating.
Rocking Side Dishes
We have made this finger licking massaman chicken curry recipe three times this week. It’s that good! Try these tasty Thai Cuisine side dishes for a complete meal.
If you want Thai inspired menu, try our Grilled Watermelon Salad and a side or starter of our Gluten-Free Thai Shrimp Pancakes.
Are you hosting a gathering? Start your guests off with a Tropical Fruit Rambutan Cocktail and then finish off the night with a cool and refreshing No-churn Dairy Free Mango Swirl Ice Cream.
Frequent asked Questions (FAQ’s)
The approximate cook time is between 20 to 25 minutes depending on the size of your chicken legs (drumsticks).
Chicken drumsticks need to be cooked until the internal meat thermometer reaches 165 degrees F (74 degrees C) and the juices run clear. Make sure to check the temperature in the thickest meatiest part of the leg and not near the bone for an accurate reading.
The best way is to preheat your air fryer or oven to 400 degrees F (205 degrees C) and then place the chicken legs back in the air fryer for approximately 6 minutes or until warmed through and the skin is crispy again.
According to the USDA, you can keep cooked chicken up to 3 to 4 days in the refrigerator or can be frozen for up to 4 months.
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Air Fryer Crispy Curry Chicken Legs
Equipment
- air fryer Oven and Grilling Directions included
Ingredients
Massaman Curry Paste (or use store-bought)
- 3 extra large garlic cloves or 6 medium peeled
- ¼ teaspoon salt
- ¼ cup peanuts roasted
- 1 to 2 tablespoons Thai red curry paste
- 2 teaspoons lime zest or zest from 1 lime
- ½ teaspoon ground cinnamon
- 1.5 teaspoons ground cumin
- 2 tablespoons fish sauce
Chicken
- 6 chicken legs (drumsticks) prepped and dried well with a paper towel or about 2 pounds (each leg is about 4 ounces and has about 1.5 ounces of chicken meat without the skin and bones – plan on two per person or more if you have a hungry crew.)
- salt and pepper as desired
- massaman curry paste ingredients above or can use store bought
- 3 tablespoons honey or maple syrup or sugar alternative of choice
- 1 tablespoon oil
- spray oil to prevent sticking
Garnishes - optional
- peanuts roasted and crushed
- cilantro, green onions and chili peppers
Instructions
Make the massaman curry ( or you can use pre-made from the market )
- Place all ingredients for the massaman curry (garlic, salt, peanuts, Thai red curry paste, zest of 1 lime, cumin, cinnamon and fish sauce) in a food processor or use mortar and pestle to blend well. If having a hard time getting the ingredients to blend in the food processor, add 1 teaspoon of water or coconut milk at a time just to get it going. On the other hand, if you are using a mortar and pestle, bash and blend together all ingredients, except the fish sauce. Stir fish sauce in last so you don't make a mess.
- Stir in honey and oil into the massaman curry paste. Set aside.
- Dry chicken drumsticks well and season on all sides with salt and pepper.
- Place the chicken legs in a big bowl or in a large sealable plastic bag. Add in the homemade massaman curry paste with the added honey and oil and rub well to cover the whole surface of the chicken legs. We used gloves and did this with our hands. Allow to chicken legs to marinate for at least 30 minutes or overnight covered in the refrigerator. Marinating allows the flavors to develop and penetrate the chicken. If you do not have the time to marinate, these massaman glazed chicken legs are still delicious.
Air Fry Directions
- Preheat your air fryer to 400 degrees F (204 degrees C) for 5 to 10 minutes.
- Spray the air fryer tray and the chicken legs with spray oil. Air fry chicken drumsticks for about 15 minutes and then flip over on the other side and cook for another 10 to 15 minutes. Chicken drumsticks are cooked when the juices run clear, the chicken is golden brown and/ or the meat thermometer reads 165 degrees F. Cook time will vary, depending on how large your drumsticks are.
Oven Baked Chicken Drumstick Directions
- Preheat the oven to 390 degrees F or 200 degrees C. Line the baking tray and grease well to prevent sticking. Bake the chicken drumsticks uncovered in the middle rack of the oven for about 1 hour to 1 hour and 10minutes or until the chicken juices run clear, the chicken legs are golden brown and/or the meat thermometer reads 165 degrees F.
Grilling Directions
- Preheat your grill to a medium heat or about 400 degrees F (204 degrees C). Clean, prepare and grease grill grates. Spray your chicken legs with a little oil spray or drizzle or a little extra olive oil to prevent sticking. Grill chicken legs on the grill covered (indirect heat) for about 35 minutes or until the internal temperature is at least 165 F and the juices run clear. Periodically turn the chicken legs so they get crispy on all sides.
Garnishes (optional)
- Garnish Air Fryer Crispy Curry Chicken Legs with roasted crushed peanuts, cilantro, chili peppers and fresh limes if desired. Enjoy!
Korena in the Kitchen says
If you are a garlic lover then you will probably appreciate this garlic-peeling tip 😉 I was skeptical but I tried it and it actually works! http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds
Healthy World Cuisine says
Love it Korena! I hope everyone watches this quick tip! Take care, BAM
Jeno @ Week Nite Meals says
Bam, I laughed out loud while reading this post, the comment about keeping people's germs away with garlic is hilarious, looks like I need to eat more garlic so the smell seeps out of my pores!
We are able to get pre-peeled garlic cloves at the local Asian markets, since they are so convenient to use, I use A LOT of them in my cooking. The fam has not complained yet so I don't think the ceiling has been hit yet in this house hold... The drumsticks looks YUMMY, will give it a try soon!
Healthy World Cuisine says
It is true. I don't know how much is so much that it seeps through your pores. I don't think we at that level here in our household but that seems like that group would fall under my poll daddy response of able to smell the garlic when the plane door opens at the new destination. Take Care, BAM
Georgia | The Comfort of Cooking says
These drumsticks look so mouthwatering! What a great, easy and delicious recipe.
Healthy World Cuisine says
I want to let you in on a little secret. They are also quite yummy cold straight out of the fridge as a midnight snack. (Not that I would know anything about that or anything...) Take care, BAM
cravesadventure says
Lover of the Garlic - ha:) Looks yummy - have a great week!
Healthy World Cuisine says
Thanks for the supporting the garlic cause. I think this is one spice that I would really miss if I did not have it in my kitchen. Take care, BAM
Sibella says
I didn't start eating garlic until I was about 30 years old... I hated it. I don't know what changed, but I started eating it and I use it quite often in my cooking. Fresh onions I still can't stand..... 🙂
Healthy World Cuisine says
Sometimes onions and garlic causes Gastrointestinal upset in some individuals. I am the same way about fresh onions. I like them but they do not like me. Take care, BAM
kitchenriffs says
You know, I didn't realize I wasn't following you on Twitter! But I am now - thanks for the reminder. And I'm with you on garlic - I'll put it in everything I can get away with! Now, this recipe? As much garlic as you can stand. Really nice recipe, and a really good use for chicken drumsticks - this is a better option than Buffalo chicken wings IMO. Really good recipe and post - thanks.
Healthy World Cuisine says
You are a girl after my own heart. As much garlic as you can stand. LOL
Sometimes Mr. Anonymous stands behind me in the kitchen as says now we are having guests so only put in 1/4 the amount you would usually add.
I think these flavors would be great on chicken wings, chicken thighs or breasts with the bone.
Take care,BAM
Courtney says
We LOVE garlic - and use it in everything. So, this dish sounds just right. 🙂
Healthy World Cuisine says
Thanks for supporting the garlic cause! Take care, BAM
Rachel says
Somehow, inexplicably, my dad does not like garlic. You can sneak it in here and there, but if garlic is the center of the taste of a dish, he will not eat it. My mother, myself, and my three sisters are all huge lovers of garlic. I could eat an entire bulb of roasted elephant garlic alllllll by myself (and I did when I was 15 or 16 years old.... I smelled like pure garlic for 2 weeks).
I know how you feel, too, about having it appear in every dish. I have certain things that I eat aaalllll the time, or herbs and spices that I use allllll the time, and when I'm writing my food blog I don't want to keep recycling flavor combinations. Then I actually have to sit there and think about other ways to cook my food (the horror!). If it weren't for trying to think outside the box, every meal would have mushrooms, garlic, bean sprouts, and asparagus in it. And then as far as desserts go, I lean strongly in the direction of peanut butter and chocolate... and alllllll the possibilities. 🙂
Healthy World Cuisine says
I know there are many families that have one family member that has a garlic aversion. It does make it difficult always being a minute chef to catering to each individual preference. Heck, I know all about this I have teenagers.
You are so very right about spices. Sometimes I do get in a kick and just can't seem to get my fill of certain flavors. Right now it happens to be Thai spices. I think that is why I cook international and it is time to switch regions and countries for some new flavors. Hmm. which country next? More information to follow on my decision. Take care, BAM
promenadeplantings says
Count me in ! We are just about to run out of homegrown garlic - maybe a week or so, sob, sob. I have to wait till mid June before I can start in on the fresh stuff again, but looking at what we've grown this year I have the AWFUL feeling it is not enough!!
So onto your recipe - count me in ! I love Massaman curry flavours and the way you have adapted and changed it sounds perfect 🙂
Healthy World Cuisine says
Ohh no that is a garlic 911- almost out of garlic! Anything less than 2-3 heads in our house is a cause for concern. LOL Take care, BAM
Hannah (BitterSweet) says
I'm sure it's possible, but I have yet to ever think "this is too much garlic!" in any particular dish. It really is one of the more versatile and universally adored flavors out there. Can't go wrong with garlic. 🙂
Healthy World Cuisine says
I love your motto! Your a girl after my own heart. Take Care, BAM
Just A Smidgen says
Only once.. I had an aversion to garlic. I was driving a fellow teacher home for a few days and the smell was awful.. turns out she ate it raw for some health reason.. In my cooking.. I use lots of it.. lots and lots! Love this sticky chicken recipe today.. my boy would go crazy for it!!
Healthy World Cuisine says
I bet your fellow teacher never had a common cold. People would never get close enough to her to transmit any diseases. LOL. My teenagers gobbled these drum sticks up. They are pretty addictive a a perfect blend of spicy, sweet and savory. Take care, BAM
ChgoJohn says
I use plenty of garlic, unapologetically, i might add! This curry paste sounds delicious and I bet it would be good on chicken wings come game day. I need to shop at one of the nearby Asian markets for some supplies.
Healthy World Cuisine says
John, I think that is why I love your dishes so much.... You are correct, I think this marinade would work on any chicken (wings or breast or thigh with the bones still in) to give it its extra flavor. Guess what? I am going to Italy at the end of the month. I am so very excited to eat my way through... Take care, BAM
ChgoJohn says
Oh, BAM! What fantastic news! The weather will be beautiful, perfect for sightseeing and dining al fresco. And then there's the food ... THE FOOD! I know you'll have a wonderful time.
Healthy World Cuisine says
We will be in several places but in Florence and Sienna for a few days. Any restaurants you suggest? Take care, BAM
ChgoJohn says
I've been looking for my travel log from my last trip to Florence. It was 10 years last month and I cannot find the booklet. I'll keep looking, though, and if I do, I'll be sure to let you know. Fingers crossed ...
gardenfreshtomatoes says
Chopping garlic is my husband's favorite therapy...the smell, the feel, everything about it relaxes him. When I walk in from the garden before dinner and the fragrence of garlic rice hits my nose, I know I'm home...
We use so much that it was one of the first things I made space for in the gardens. Last year, I put about 100 heads into storage. We should run out sometime in May, and be on store-bought until August or September.
Or sooner, if this recipe is a hit... 😉
Healthy World Cuisine says
Hello Marie,
So at 100 heads that is about 8 heads of garlic a month or about 2 heads a week. However as you run out sooner you are up to a little more. That is just an average usage.
I wish I could visit your garden, however I can every day as you photograph it beautifully. It makes me feel like I am there. Take care, BAM
Choc Chip Uru says
I am in love with garlic as is the rest of my family - alongside chilli and saffron and garam masala and Italian herbs, best flavouring ever 😉
It is so versatile and we are pro garlic in all Indian Italian Mexican - you name it - cuisines 😀
You obviously have a great hold of it judging by this exquisite chicken dish which I will use to blackmail my brother with 😛 (jokes jokes ;))
Cheers
Choc Chip Uru
Healthy World Cuisine says
I am right along with you. There are so many great combinations of flavors and it always takes on a different flavor roasted as it sweetens up. The potentials are endless. Take care, BAM
Villy says
Yum, these drumsticks look delicious! I use quite some garlic, definitely not more than a head per week though. We are only 2 people living in the house.. 🙂
Healthy World Cuisine says
Thank you for stopping by. We are a family of 4 but even then our garlic consumption is up there for the average use. I do make many Asian dishes so that really ups the garlic usage. Take care, BAM