Victoria’s Chicken Saag

Thermos Taste for Adventure

I'm Vicky, live in Grimsby, work in admin and love a good thermos product when out on a day trip!

Follow Vicky: @VictoriaLane

See method...
Serves 4
5 minutes to prepare and 30 minutes to cook


  1. Add oil to a non stick pan and place over a medium heat.
  2. Add the onions and fry for 5 minutes.
  3. Add the mushrooms, ginger and garlic and cook for a further 5 minutes.
  4. Stir in curry powder, tomato purée, stock cube and 300ml of water and cook for 2 minutes.
  5. Add the chicken and simmer for 10 minutes.
  6. Add the tomato, spinach and coriander and cook for a further 5 minutes or until the chicken is cooked through.


  • 2 onions, chopped
  • 200g button mushrooms, sliced
  • 6cm piece of root ginger, peeled and finely chopped (frozen ready chopped version works too)
  • 3 large garlic cloves, finely chopped (frozen ready chopped version works too)
  • 2 tbsp medium curry powder (or preferred strength)
  • 3 tbsp tomato purée
  • 1 chicken stock cube/pot
  • 700g chicken breast, cut into chunks
  • 1 ripe tomato, roughly chopped
  • 100g baby leaf spinach, roughly chopped
  • Small handful of roughly chopped fresh coriander


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