In a frying pan over medium heat, add the olive oil. Once hot, sauté the diced yellow onion for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Once the onions and garlic are fragrant, stir in the curry powder, ginger powder, and salt. Cook for another 1-2 minutes until the spices are well combined and aromatic.
In a mixing bowl, combine the diced chicken breasts with the sautéed onion mixture. Ensure the chicken is fully coated with the spices. Allow it to marinate for at least 15 minutes.
Preheat your air fryer to 400°F (200°C). Place the marinated chicken in the air fryer basket in a single layer. Air fry the chicken for about 12-15 minutes, shaking the basket halfway through.
While the chicken is cooking, mix the cornstarch with water in a small bowl. Once the chicken is done, transfer it back to the mixing bowl. Pour in the heavy cream and the cornstarch mixture, stirring well to combine.
Plate the curry chicken and garnish with chopped cilantro. Serve it warm with rice or naan for a complete meal.
