With an air fryer cake barrel or other similar oven-safe dish, place the tomatoes (sliced side up) and onion. Cook at 320°F/160°C for 25 minutes, or until they are soft and charred.
Once the tomatoes and onions are cooked, add and mix in the garlic, ginger, butter, curry powder, cumin, coriander, smoked paprika, and chili powder. Cook for an additional 5 minutes in the air fryer.
Puree everything with the heavy cream using an immersion blender or food processor. Cover and set aside.
Cook the Chicken
Place the cubed chicken in the air fryer basket. Lightly spray the chicken with oil and sprinkle with paprika. Cook in the air fryer at 380°F/190°C for 5-8 minutes, or until cooked through. (The chicken will be done once it reaches an internal temperature of 165°F/74°C with an instant read food thermometer).
Combine & Enjoy
Once the chicken is finished, combine it with the sauce. Warm up the sauce by placing the curry in the air fryer basket and cooking for a final 3-5 minutes.
Enjoy this recipe with rice and/or naan. Top with the fresh coriander.