Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This is a great mild and healthy curry. We spiced ours up with loads of chilli (added after the kids had been served) and mopped it up with homemade roti. I will do a separate post on roti making soon. Yum!



You'll Need

  • 8 boneless & skinless chicken thighs
  • 3/4 cup natural yoghurt
  • 1 tsp garam masala
  • 1 tsp ginger, freshly grated
  • 1 tbs grapeseed or olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala (extra)
  • 1 cup chicken stock
  • 1 cup cauliflower, chopped into small florets
  • 1 cup jap pumpkin, chopped into cubes
  • 1 corn cob, kernels cut off
  • 1/2 cup raw cashew nuts, blitzed in a food processor
  • 1 cup natural yoghurt (extra)
  • 1 cup broccoli, cut into small florets
  • salt & pepper to season
  • extra natural yoghurt
  • nigella seeds or black sesame seeds (optional)


Chop the chicken thighs in half, length ways. Mix together the yoghurt, garam masala and ginger in a glass dish and add the chicken and toss to coat. Cover and refrigerate for 30 minutes.

Heat the olive oil in a large heavy based saucepan and brown off the chicken on both sides. Add the onion and garlic and saute for a few minutes until starting to soften. Add the coriander, cumin, turmeric and extra garam masala and stir to combine. Pour over the chicken stock and add the cauliflower, pumpkin and corn. Add the cashew powder and yoghurt and stir.

Lower the heat to a gentle simmer and cook gently for 2 hours. Add the broccoli 5 minutes before the end of the cooking time. Check seasoning and add salt and pepper as desired.

Serve with rice and/or roti and top with more yoghurt and black sesame seeds.