Actifry Chicken Korma

It's been hard to fit in time to blog over the past few days and with my Weight Watchers leader training beginning tomorrow it's only going to get harder! I have still been cooking of course - last night's 'fakeaway' Chicken Korma was really excellent, another winner from Kuli80 on the Weight Watchers community recipe swap. My version with a few slight amendments is below. This is made in an actifry and the timings are appropriate for this method of cooking, but it could just as easily be made in a wok or frying pan - simply adjust the timings accordingly.

INGREDIENTS

430g chicken breast cut into bite size pieces
2 onions, chopped
3 garlic cloves, chopped finely
1 green chilli pepper, chopped finely
4 cardamom pods, soaked in warm water
0.5tsp turmeric
0.5tsp cumin
0.5tsp dried coriander
1 tsp salt
2 tsp tomato puree
170ml light coconut milk (I used Blue Dragon)
20g ground almonds (more Pesach leftovers!)
0.5tsp ginger
0.5tsp cinnamon
0.25tsp garam masala
0.5 inch cinnamon stick

Spray the actifry pan with frylight and cook the onion, chilli and garlic for 5 minutes. While it is cooking mix all the herbs and spices with the tomato puree, and add the seeds from the softened cardamom pods. This mixture will form a kind of paste. Add to the actifry together with the chicken, mix well and cook for about 7 minutes. You may want to stir it halfway through to ensure the paste is coating everything evenly. Add the coconut milk, ground almonds and 225ml hot water and cook for a further 10 minutes. Keep an eye on it to check the sauce isn't drying out - you want to catch it just as it begins to thicken up nicely.

I served this with rice (miracle rice for me) and a 0pp vegetable curry that I made by throwing a tin of tomatoes into a saucepan with some mushrooms, frozen spinach, frozen cauliflower and chilli powder. It makes 3 good sized portions of korma, 6pp each.