• 8 fresh chicken drum sticks
• 4 tbsp natural yoghurt
• 2 tbsp lemon juice
• 4 tbsp tandoori paste

Cut slits in the chicken drumsticks with a sharp knife. Mix all the other ingredients together and spread the paste over the drumsticks. Marinate in the fridge overnight.

Preheat the oven to 220C and bake the drumsticks on a rack in a roasting dish until they are golden and cooked through (about 25-30 minutes). Can also be cooked on the barbeque.

• 175 g dried thin egg noodles
• 2 tbsp oil
• 2 chicken breasts
• 1 onion
• 1 small red chilli
• 1 tbsp fresh ginger
• 2 tsp curry powder
• 3 cups chicken stock
• 800 ml coconut milk
• 300 g bok choy
• Fresh basil

Cook the noodles in a large pot of boiling water for 3-4 mins. Drain and set aside.

Heat the oil in a dry pan and add the brown the chicken on both sides until cooked through. Remove from the pan and cook the chopped onion, then add the chopped and deseeded chilli, finely chopped ginger and curry powder. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 20 mins.

Add the coconut milk and simmer for a further 10 minutes before adding the bok choy.

Divide the noodles between the bowls (4-6), top with slices of chicken and ladle over the broth. Serve immediately garnished with the fresh basil.