- 2 teaspoons mustard seeds
- 2 onions
- olive oil
- 2 tablespoons korma curry paste
- 4 chicken thighs, skin on, bone in
- 400g small or baby carrots
- 6cm piece of ginger
- 3 fresh red chillies
- 250ml semi-skimmed milk
- 250g natural yoghurt
- ½ a bunch of fresh coriander (15g)
Preheat the oven to 180°C.
Put the mustard seeds into a wide ovenproof pan on a medium-high heat. Leave them to pop while you peel and quarter the onions, then add to the pan with 1 tablespoon of oil and the curry paste. Pull the skin off the chicken and discard, then stir the thighs into the pan. Cook for 8 minutes, turning the chicken and onion wedges occasionally with tongs.
Meanwhile, wash the carrots, and peel and finely slice the ginger. Stir into the pan with the whole chillies, then transfer to the oven for 35 minutes.
Transfer the chicken pan to a low heat on the hob, pour in the milk and simmer for 10 minutes, then remove and stand for a couple of minutes to prevent it from splitting. Blob the yoghurt in and around, gently shake to allow it to marble and mix in, then taste and season to perfection. Serve with rice, sprinkled with a few fresh coriander leaves.