|4 Tbsp||Coriander seeds|
|2 Tbsp||Cumin seeds|
|1 Tbsp||Black peppercorns, whole|
|2 tsp||Cardamom seeds|
|4 stalks||Cinnamon, broken|
|1 Tbsp||Olive oil|
|½ Tbsp||Tomato paste|
|4||Chicken thighs (Main)|
|1 handful||Fresh coriander|
|1 to serve||Fresh mint|
|1 to taste||Salt|
|1 Tbsp||Lime, or lemon juice|
|1 cup||Cucumber, deseeded and finely diced (Main)|
|1 Tbsp||Mint leaves, finely chopped|
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- 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.
- Tip on to a plate to cool, then continue.
- Put all spices into a mortar and pestle or a spice grinder and grind into powder.
- Finely grate the nutmeg and add. Store in a glass jar with an airtight lid. Will keep for six months.
- 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.
- Alternatively you can prick the skin all over and roast in the oven for approximately 30 minutes, depending on size.
- 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.
- 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.
- 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.
- Cook for 5 minutes on one side before turning and cooking until done.
- Serve the chicken on the eggplant with the salsa spooned over.
- Garnish with fresh mint leaves and chives.