Garam Masala chicken with eggplant and cucumber avocado salsa

Ingredients

4 Tbsp	Coriander seeds
2 Tbsp	Cumin seeds
1 Tbsp	Black peppercorns, whole
2 tsp	Cardamom seeds
4 stalks	Cinnamon, broken
8	Cloves, whole
1 clove	Garlic
1	Nutmeg, whole
1 Tbsp	Olive oil
½ Tbsp	Tomato paste
1 sprinkle	Salt
1	Lime, juiced
1	Eggplant (Main)
4	Chicken thighs (Main)
1 handful	Fresh coriander
1 to serve	Fresh mint

salsa

½ tsp	Sugar
1 to taste	Salt
1 Tbsp	Lime, or lemon juice
1	Avocado (Main)
1 cup	Cucumber, deseeded and finely diced (Main)
2 tsp	Oil
1 Tbsp	Mint leaves, finely chopped

Directions

1. To make the garam masala; dry roast each spice (except the nutmeg) individually by heating a wok or heavy fry pan, adding the spice and stirring until the spice becomes fragrant.
2. Tip on to a plate to cool, then continue.
3. Put all spices into a mortar and pestle or a spice grinder and grind into powder.
4. Finely grate the nutmeg and add. Store in a glass jar with an airtight lid. Will keep for six months.
5. Roast the eggplant over a flame while turning, until the skin goes black and the eggplant becomes soft. Allow to cool then remove the skin and quickly rinse.
6. Alternatively you can prick the skin all over and roast in the oven for approximately 30 minutes, depending on size.
7. Put oil into a saucepan, add crushed garlic, salt, tomato paste and chopped eggplant. Cook for a few minutes, remove from heat then add lime juice and chopped fresh coriander.
8. To make the salsa, finely dice the avocado and put in a bowl with the cucumber, juice, oil, sugar, salt and mint. Stir to combine, taste for seasoning, then refrigerate.
9. Coat each chicken thigh lightly in the garam masala. Heat a heavy frypan. Pour in just enough oil to lightly coat the pan, then when hot, add the chicken.
10. Cook for 5 minutes on one side before turning and cooking until done.
11. Serve the chicken on the eggplant with the salsa spooned over.
12. Garnish with fresh mint leaves and chives.