Ingredients

• Vegetable oil, for frying
• 1 (28-ounce) can crushed tomatoes
• 1 avocado
• 2 tablespoons honey
• 1 lime, juiced
• 2 tablespoons creme fraiche
• Salt and freshly ground black pepper
• 1 cup self-rising flour
• 4 boneless, skinless chicken breasts, cubed
• 2 eggs, beaten
• 2 cups Corn Flakes, pulverized

Instructions

1. Heat a pot of oil to 350 degrees F. Put the tomatoes, avocado, honey, lime juice and creme fraiche in a blender and puree. Season with salt and pepper and set aside. Season the flour with 1 tablespoon salt and 2 teaspoons pepper and dredge the chicken in it. Dip into the beaten eggs, and then the Corn Flakes. Fry the chicken cubes in the oil until golden brown, 3 to 5 minutes. Skewer the chicken cubes with a toothpick and serve with the avocado-tomato jam for dipping.