Cajun Chicken Curry Pasta

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Cajun Chicken Pasta in Creamy Curry Sauce

Cajun Chicken Curry Pasta

A bold fusion of Cajun spice and creamy Indian-inspired curry base — this pasta brings together tender chicken, vibrant spinach, and a tangy-sweet sauce with a hint of basil. Perfect for when you crave something comforting yet full of flavor!

Recipe:

Ingredients

For the Curry Base (Sauce)

  • 1-2 onion, roughly chopped
  • 1 small piece of ginger
  • 3–4 garlic cloves
  • 2–3 tomatoes, chopped
  • 1 tsp vinegar
  • 1 tsp grated jaggery/ Sugar ( optional for slight sweetness)
  • A few cashews
  • ¼ cup water

For the Pasta

  • 250 g pasta (cooked as per package instructions)
  • 1–2 tbsp tomato paste
  • 2 tbsp frozen spinach (or a handful of fresh)
  • Small piece bell pepper, chopped
  • A few fresh basil leaves, finely chopped
  • 2-3 tsp Cajun seasoning (adjust to taste)
  • Salt to taste
  • Olive oil or butter as needed

For the Chicken

  • 1 chicken breast
  • 1 tsp Cajun seasoning
  • Salt to taste
  • Olive oil for shallow frying

Instructions

Prepare the Curry Base:

  1. Heat olive oil in a pan. Add onion, ginger, garlic, tomatoes, cashews, vinegar, jaggery, and water.
  2. Bring to boil.
  3. Cover and cook on low flame for about 25-30 minutes, until everything softens.
  4. Allow to cool, then blend into a smooth, creamy paste.

Cook the Chicken:

  1. Marinate chicken breast with salt and Cajun seasoning.
  2. Shallow fry in olive oil until golden and cooked through. 
  3. Cut into bite size pieces, Set aside.

Make the Sauce:

  1. In the same pan, heat a little olive oil or butter. Add spinach and sauté for 2–3 minutes.
  2. Add bell pepper and cook briefly. Stir in tomato paste and sauté for a few seconds.
  3. Pour in the blended curry base. Rinse the grinder jar with a little water and add it to the sauce.
  4. Bring to a gentle boil, then season with salt, Cajun seasoning, and chopped basil.

Combine:

  1. Add the cooked pasta to the sauce and toss well to coat in the sauce.
  2. Slice the chicken into bite-sized pieces and serve over the pasta.
  3. Garnish with basil leaves.

Serve: 

  • Serve with some salad 

💡 Tips:

  • Stir in a few tablespoons of fresh cream at the end for extra richness .

💡Meal Prep Tips:

  1. Make Your Sauce in Bulk: I often prepare the curry sauce in large batches and store it in the fridge for up to 5 days. For longer storage, portion it out and freeze. This versatile sauce can be used in a variety of dishes like butter chicken, tikka masala, meatballs, paneer, chickpeas, or even as a base for lasagna, pizza sauces, pasta dishes, quesadillas, and enchiladas. Adjust the spices to change the flavor profile and create different meals throughout the week!
  2. Sneak in More Veggies: I love adding carrots, pumpkin, or other veggies to dishes — it’s a great way to sneak more nutrients into kids' meals without them noticing.
  3. Cook Pasta in Bulk: When boiling pasta, I usually cook the whole package and store the leftover portion in the fridge for 2-3 days. Use it in pasta salads, with different sauces, or in quick pasta-based dishes.
  4. Repurpose Leftovers: Top leftover pasta dishes with béchamel sauce and bake them the next day for a delicious, easy dinner with minimal effort.
  5. Cook Extra Chicken: I always cook a little extra chicken to use the next day. It’s perfect for making sandwiches or wraps for lunch boxes.

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