AirFried Curry Chicken, Warm Potato Salad, & English Pea Puree

Welcome back to the kitchen with Byron Talbott as he creates a bright and balanced spring plate. Crispy air-fried curry chicken is paired with creamy English pea purée and a warm Yukon Gold potato salad dressed in dill and Greek yogurt. With rich spice blends, vibrant colors, and clever air fryer timing, this recipe is packed with texture and freshness.