6 pieces of chicken fillet cut into smaller pieces Marinate in the following: 1 teaspoon salt (or salt to taste)1 teaspoon Portuguese spice1 teaspoon dhania (coriander) jeera½ teaspoon arad (Turmeric) (tumeric powder)2 teaspoon rough chilli powder1 teaspoon red fine chilli powder1 teaspoon ginger garlic¼ teaspoon red chilli paste2 tablespoon peri peri oil¼ cup Calistos peri peri sauce (I used medium)1 teaspoon crushed black pepper
Marinate the chicken in the above and leave for a few hours. Cook chicken in a little ghee (Clarified butter)/ butter - not too much as marinated chicken already has oil in it - cook till chicken is soft and water is finished. SauceHeat peri peri oil in a pan, add the following:1 teaspoon garlic,1 teaspoon rough chillies, ¼ teaspoon red chilli paste (omit if you don’t want it too hot or add more if you do) Heat the above till blended well. Add ¼ cup of fresh cream, Calistos peri peri sauce & Nandos’s medium peri peri sauce (I don’t have exact measurements as I just poured and tasted however I put more Calistos (probably about half cup) than Nandos’s (approximately quarter cup)). When the chicken is ready, pour over the sauce, garnish with greens and serve.