Poached Duck Eggs on Sourdough Toast

 Season with Cayenne Pepper, Turmeric, Salt and Pepper

Chicken Saag

https://britishchefstable.com/jamie-oliver-chicken-saag-recipe/

Marinade:

3 tbsp Greek yoghurt
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
1½ tsp cumin seeds (coarsely crushed)
850g / 1lb 13oz skinless chicken (on the bone, cut into medium pieces)

400g / 14oz spinach leaves (washed and trimmed)

4cm / 1½in ginger root (roughly chopped)
5 garlic cloves (roughly chopped)
1 green bird’s-eye chilli

3 tbsp vegetable oil
4 green cardamom pods (whole)
2 bay leaves
2.5cm / 1in cinnamon stick
250g / 9oz white onions (finely chopped)
1 heaped tbsp tomato purée (paste)
1 heaped tsp ground coriander
Salt (to taste)

½ tsp garam masala
1 tbsp chopped coriander (cilantro, to garnish)
Ginger root (cut into matchsticks, to garnish)

Mix Greek yoghurt, turmeric, Kashmiri chilli powder, and cumin seeds in a bowl. Make cuts in the chicken pieces, coat them with the marinade, and refrigerate overnight or for at least 30 minutes.

Add spinach and 3 tbsp water to a blender and blend into a smooth paste.

Blend ginger, garlic, and green chilli with 2–3 tbsp water into a paste. Set aside.

Heat oil in a heavy-based pan over medium heat. Fry the cardamom pods, bay leaves, and cinnamon sticks for a few seconds. Add the onions and fry for 15 minutes, stirring, until golden.

Stir in the ginger-garlic-chili paste and fry for 2 minutes. If it sticks, add a splash of water. Stir in the tomato purée and ground coriander, frying for another 2 minutes.

Add the marinated chicken to the pan and fry for 7–8 minutes, ensuring the pieces are well sealed. Lower the heat, season with salt, cover, and cook for 15–17 minutes, stirring halfway to prevent sticking.

Stir in the puréed spinach and simmer over low heat for 5–7 minutes with the lid on.

Sprinkle garam masala, garnish with chopped coriander and ginger matchsticks, and stir well.