Peri Peri Chicken Squares

Ingredients

• 2 boneless chicken breasts, cut into 1 inch squares
• 2 habanera chillies, roughly chopped
• 3-4 bird’s eye chillies
• 1 medium onion, roughly chopped
• 4-5 garlic cloves
• Salt to taste
• A large pinch of dried mixed herbs
• 1 teaspoon paprika
• 2 teaspoons lemon juice
• Salt to taste
• 2 teaspoons olive oil
• 1 egg yolk
• Breadcrumbs for coating
• Oil for deep frying
• Tomato ketchup to serve

Method

1. Put the habanera chillies in a blender jar, add bird’s eye chillies, onion, garlic, salt, dried mixed herbs, paprika and lemon juice and blend to a fine paste.
2. Heat a non-stick pan, add the blended paste and sauté for 8-10 minutes. Allow to cool slightly.
3. Take chicken in a large bowl. Add the prepared mixture, salt and olive oil and mix well. Add the egg yolk, mix and set aside to marinate for 20 minutes.
4. Heat sufficient oil in a kadai.
5. Coat each chicken piece with bread crumbs.
6. Gently slide in the chicken pieces a few at a time and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper. 
7. Arrange the chicken pieces on a serving platter and serve hot with tomato ketchup.