This chicken tikka is not a hot curry instead, it’s aromatic and flavoursome. Add extra chilli if you like things a little spicier.

Ingredients

• cucumber, diced
• 1 medium-sized tomato, diced
• 125 ml 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 cake flour, seasoned with salt and pepper
• sunflower oil for frying
• 2 garlic cloves, chopped
• 1 onion, chopped
• 10 ml (2 t) ginger root, finely grated
• 20 ml (4 t) garam masala
• 2.5 ml salt
• 1 ml ground turmeric
• 1 x 400 g can Rhodes Quality Chopped & Peeled Tomatoes
• 30 ml (2 T) lemon juice
• 190 ml plain yoghurt

to serve: chopped coriander leaves; basmati rice or Naan breads

Method

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