An easy way to get your Tandoori fix on the road, when you’re miles from anywhere!
8 chicken drumsticks
1 brown onion, sliced
4 large cloves garlic, minced
1 tin diced tomatoes
1 cup water
¼ cup Tandoori paste
Salt and pepper
Greek yoghurt to serve
Using a sharp knife, slash the drumsticks a few times.
Place in a bowl or large plastic bag, add the Tandoori paste and rub in well. Leave to marinate in the fridge for 30 minutes.
Add a splash of olive oil to a large, deep frying pan, or your camp oven over coals, or a gas flame at medium/high.
Add the drumsticks and cook for a few minutes or until browned on all sides.
Splash in some more olive oil, add the onion and cook for a few minutes until softened.
Add the garlic and cook for a few minutes, then pour in the water and tomatoes. Stir well to combine, then bring to a boil.
Lower the heat to a simmer and cook for 15 minutes.
Check for seasoning and add salt and pepper if desired. Stir well and turn the drumsticks.
Simmer for a further 15 minutes or until the drumsticks are cooked through.
Serve on boiled rice with a dollop of yoghurt on top.