• ½ cucumber, diced
  • 1 medium-sized tomato, diced
  • 125 ml (½ C) plain yoghurt
  • salt and coarsely ground black pepper to taste
  • 5 ml (1 t ) chopped coriander leaves
  • 4 chicken breast fillets, sliced thinly
  • 65 ml (¼ C) cake flour, seasoned with salt and pepper
  • sunflower oil for frying
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 10 ml (2 t) gingerroot, finely grated
  • 20 ml (4 t) garam masala
  • 2.5 ml (½ t) salt
  • 1 ml (¼ t) ground turmeric
  • 1 x 410 g can Rhodes Chopped & Peeled Tomatoes
  • 30 ml (2 T) lemon juice
  • 190 ml (¾ C) plain yoghurt
  • to serve: chopped coriander leaves; basmati rice or Naan breads


  1. To make the yoghurt raita, mix together the cucumber and the tomato in a small bowl.
  2. Stir in the 125 ml (½ C) yoghurt and 5 ml (1 t) coriander until evenly combined.
  3. Season to taste. Set aside.
  4. Toss the chicken in the seasoned flour and fry in batches in a little oil until brown, setting the browned pieces aside.
  5. To the pan, add a little more oil and fry the garlic, onion and ginger until soft then add the spices and fry a further minute.
  6. Add the Rhodes Tomatoes and lemon juice and simmer, stirring often, until thickened.
  7. Add the 190 ml (¾ C) yoghurt and season to taste.
  8. Return the chicken to the saucepan and simmer for a few more minutes or until the chicken is cooked through.
  9. Sprinkle with coriander leaves and serve with the yoghurt raita and basmati rice or naan breads.


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