North Indian Chicken Korma with Apple Chutney

• ¼ cup raw cashews
• 2 cups plain yogurt
• 2 teaspoons garam masala
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon cilantro paste
• ½ teaspoon ground cardamom
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• ¼ ground black pepper
• 4 tablespoons vegetable oil, divided
• 1 large yellow onion, thinly sliced
• 750 g boneless, skinless chicken thighs, cut in 1-inch cubes
• 2 cloves garlic, grated
• 1 teaspoon grated fresh ginger
• 1 cup chicken stock
• 2 bay leaves
• 1 cinnamon stock

Apple Chutney

• 1 teaspoon butter
• 1 teaspoon vegetable oil
• 1 large sweet onion, sliced
• 2 tablespoons apple cider vinegar, divided
• 3 Granny Smith apples, peeled, cored and cubed
• ½ cup granulated sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder
• ½ teaspoon lemon juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon

1. For the Apple Chutney: Heat a PADERNO Canadian Professional Clad Cookware Set, Dishwasher & Oven Safe, 12-pc, 3 L Saucepan over medium-high; add the butter and oil. Add the onions; cook, stirring, for 10 minutes. Reduce heat to low and cook, stirring, for 10 minutes more. 
2. Stir in half of the vinegar; increase heat to medium-high. Add the apples, sugar, ginger, curry powder, lemon juice, Dijon mustard, salt and cinnamon. Stir in the remaining vinegar. Reduce heat to low; cover and let simmer for 30 minutes or until the apples are soft. Set aside.  
3. For the Chicken Korma: Place the cashews in a blender; pour in enough hot water just to cover them. Blend until a smooth paste forms. Set aside. 
4. In a bowl (or add to blender with cashew paste), stir yogurt, garam masala, chilli powder, cilantro paste, cardamom, turmeric, salt and pepper to blend. Set aside.  
5. Heat a PADERNO Canadian Professional Clad Cookware Set, Dishwasher & Oven Safe, 12-pc, 5 L Dutch Oven over medium-high; add half of the oil. Add the onions; sauté for 10 minutes, or until softened. Remove onions and set aside.  
6. Heat remaining oil in same Dutch Oven over medium-high; add the chicken. Sauté until browned all over. Return the onions to the pot, along with the garlic and ginger; cook, stirring, for 2 minutes. Stir in the chicken stock.  
7. Add the cashew paste and spiced yogurt mixtures, the bay leaves and cinnamon stick. Bring to a boil, stirring. Reduce heat to low; cover and simmer for 20 minutes.  
8. Serve with Apple Chutney.  

Tip: For added colour, sprinkle Korma with chopped fresh cilantro or sliced green onions. To round out the meal, serve with basmati rice or garlic naan.