Recipe: Korma Chicken Thighs with Mashed Cauliflower

I just ate this for dinner, and it was so good I had to share!

Korma Chicken Thighs

Ingredients:
4 chicken thigh cutlets (These usually have one bone in, and cook faster then regular thighs, but feel free to substitute- just cook for ~15 mins longer)
1-2 tablespoons of korma paste (feel free to make your own, but the jarred stuff is great, 1 tablespoon is ideal if you want it mild)
1-2 tablespoons of heavy cream or yoghurt (use the same amount as you used of paste)
Garam masala

Mix together the korma paste and cream/yogurt. Slather onto chicken thighs. Place in a baking dish.
Cook for 30 mins at 180oC or until juices run clear when a skewer or knife is inserted.

Sauce:
Reserve the pan juices- there should be a reasonable amount of curry paste run off. Add 1-2 tablespoons of heavy cream or yogurt, and mix together, the sauce should emulsify a little. Pour sauce over chicken to serve. Optional- sprinkle with a little garam masala (Indian mixed spice mix)

Mashed cauliflower (makes 2 giant servings)

Ingredients:
500 grams of cauliflower (I used frozen tonight, but fresh is awesome too)
2 tablespoons of parmesan (optional)
2 tablespoons of cream (for a paleo/non-dairy option, use coconut cream)
Salt and pepper to taste

Cook cauliflower until reasonably well done. For frozen cauliflower, I bring water to the boil, salt the water, then add the cauliflower. Cover and boil for approx 5 minutes. Drain, and put into a bowl or food processor. Add the other ingredients, and mix/mash until it looks reasonably smooth, then serve!

You could add garlic powder and chives for a nice garlicky mash. Add butter to up that fat.

Serve with other vegetables if you like them- I added green beans, but broccoli, spinach or asparagus would be good.

Terrible photo is the best I could manage. Food isn't pretty, it's tasty!