Last weekend, a playful challenge was issued by my family: to create a dinner that was both extraordinary and simple, using only 13 key ingredients plus pantry staples. Known for my elaborate recipes, I embraced the challenge, aiming to prove that culinary brilliance can be achieved with restraint. The task was to blend the vibrant flavors of Indian and Cajun cuisine, crafting a dish that would be both unique and satisfying. The thirteen ingredients chosen to meet this challenge were: Chicken, Pasta, Cajun seasoning, Masala spice, Ginger, Garlic, Bell peppers, Onions, Yogurt, Andouille sausage, Mango, Cilantro and Okra.

This culinary creation that emerged is a vibrant tapestry of Indian and Cajun flavors, meticulously woven together to create a truly unique dining experience. The dish centers around a creamy, tangy mango-yogurt curry pasta, a harmonious blend of sweet and savory notes that dance across the palate. Intertwined within the pasta are tender morsels of Andouille sausage, their smoky depth complementing the bright curry sauce. The tangy mango-pickled okra relish adds a refreshing burst of acidity and spice, cutting through the richness of the dish. Each forkful offers a symphony of flavors, a testament to the seamless fusion of two distinct culinary traditions.

Atop this flavorful foundation rests the star of the show: mango-glazed Tandoori blackened chicken skewers. The chicken, marinated in a fragrant blend of yogurt, Masala spices, and a hint of apple cider vinegar, is grilled to perfection, boasting a smoky char that imparts a depth of flavor. The sweet-spicy mango glaze, a reduction of pureed mango, brown sugar, and Cajun seasoning, coats the skewers, creating a sticky, caramelized layer that tantalizes the taste buds. A refreshing cilantro chutney, a vibrant green concoction of cilantro, yogurt, and pickled okra brine, adds a final flourish, providing a cool, herbaceous counterpoint to the rich and spicy elements of the dish. This dish is not merely a meal; it’s an adventure, a journey through the vibrant landscapes of Indian and Cajun cuisine, where every ingredient plays a vital role in the overall symphony of flavors.

Print

Cajun Curry Craze Pasta & Skewers

Mango-Yogurt Curry Pasta with Fried Okra, Mango-Pickled Okra Relish, Andouille Crumble, and Cilantro Chutney, Served with Mango-Glazed Tandoori Blackened Chicken Skewers: This dish is a vibrant fusion of Indian and Cajun flavors, featuring creamy mango-yogurt curry pasta, tangy mango and pickled okra relish, and a crunchy Andouille crumble, all topped with smoky-sweet mango-glazed Tandoori blackened chicken skewers and a refreshing cilantro chutney.

Course Main Course

Cuisine Cajun, Cajun fusion, Indian, Indian fusion, Southern

Keyword Andouille, Chicken, Chutney, Curry, Okra, Pasta, Skewer

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Author Chef Cameron

Ingredients

For the Skewers:

• 4 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 lb Andouille sausage cut into 1-inch pieces
• 2 Tbsp Cajun seasoning

Chicken Marinade:

• 1 cup plain yogurt
• 2 Tbsp Masala spice
• 1 Tbsp ginger grated
• 4 cloves garlic minced
• 2 Tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tsp coriander
• 1 tsp paprika
• 1 Tbsp brown sugar

Mango Glaze:

• 1 mango pureed
• 2 Tbsp brown sugar
• 1 clove garlic minced
• 1 tsp ginger grated
• 1 Tbsp apple cider vinegar
• 1 tsp Cajun seasoning

For the Pasta:

• 1 lb dried pasta penne, farfalle, or rotini work well
• 1 lb Andouille sausage finely diced (half for crumble, half for sauce)
• 1 bell pepper diced
• 1 onion finely diced
• 1 mango pureed
• 2 cloves garlic minced
• 1 tsp ginger grated
• 1 cup plain yogurt
• 2 Tbsp Masala spice
• 1 Tbsp Cajun seasoning
• 2 Tbsp olive oil

Pickled Okra:

• 1/2 cup okra sliced
• 1/2 cup white vinegar
• 1 tsp salt
• 1 Tbsp sugar

Mango-Pickled Okra Relish:

• 1 mango diced small
• 1/2 cup pickled okra from above, diced
• 1/2 tsp Cajun seasoning
• 1/2 tsp Masala spice
• 1/4 tsp red chili flakes
• 1 Tbsp apple cider vinegar

Cilantro Chutney:

• 1 bunch fresh cilantro leaves and tender stems
• 1 tsp cumin
• 1/4 cup plain yogurt
• 1 inch ginger grated
• 2 cloves garlic
• 2 Tbsp apple cider vinegar

Instructions

Prepare the Skewers:

• Combine marinade ingredients in a bowl. Add chicken, marinate for at least 2 hours.
• Mix mango glaze ingredients in a saucepan, simmer until thickened.
• Assemble skewers with marinated chicken and Andouille.
• Coat skewers with Cajun seasoning, grill until cooked, brushing with mango glaze.

Prepare Pickled Okra:

• Simmer vinegar, salt, and sugar until dissolved.
• Add okra, simmer 2-3 minutes, cool in liquid.

Prepare Andouille Crumble:

• Sauté half of the diced Andouille until crispy, set aside.

Make The Sauce

• Sauté remaining Andouille, onion, bell pepper, garlic, and ginger until softened.
• Add mango puree, yogurt, Masala, and Cajun seasoning to the skillet, simmer.

Combine Pasta & Sauce:

• Cook pasta, drain, add to sauce, and toss.

Prepare Mango-Pickled Okra Relish:

• Combine diced mango, pickled okra, Cajun seasoning, Masala, red chili flakes, and vinegar.

Prepare Cilantro Chutney:

• Blend all chutney ingredients until smooth.

Assemble the Dish:

• Place pasta in bowls.
• Top with skewers.
• Sprinkle Andouille crumble
• Add mango-pickled okra relish.
• Drizzle with cilantro chutney.

Video