To start, preheat your oven to 180°C and add mustard seeds to a wide ovenproof pan. Let them pop before adding onions, curry paste, and oil. After that, remove the skin from the chicken thighs and place them in the pan with the onions. Cook for 8 minutes, turning occasionally with tongs.
Next, wash the carrots and finely slice the ginger. Add them and the whole chillies to the pan, then transfer it to the oven for 35 minutes. Once the chicken is cooked, move the pan to a low heat on the hob and pour in the milk. Simmer for 10 minutes, then take it off the heat and let it stand for a couple of minutes to prevent it from splitting.
To finish it off, add yoghurt and gently shake the pan to mix it in. Taste and season the korma to your liking. Serve with rice and garnish with fresh coriander leaves. This chicken korma is sure to be a crowd-pleaser, try it out for your next dinner party or a cozy night in. Enjoy!