In the early 18th century, the English East India Trading Company ventured into India in search of affordable spices. By 1820, its influence expanded, and by 1858, the British government had taken official control of India. This colonial rule, though marked by exploitation, also influenced culinary exchanges between India and the West.

Queen Victoria, a trendsetter in the Western world, helped popularise curry powder, a blend of spices brought back by soldiers from India. Though “curry” and curry powder became staples in Western cuisine, they are Western inventions. In India, a similar blend called garam masala is used, but it varies widely across regions.

The history of curry powder shows how colonisation reshaped culinary habits globally, blending Indian flavours with Western traditions, creating a fusion that continues to influence modern kitchens.

I’ve created a delicious spicy chicken pasta dish that embodies the perfect fusion of East and West. This dish combines bold, aromatic spices from Indian cuisine with the creamy, comforting textures typical of Western pasta dishes. The result is a flavourful, hearty meal that brings together the best of both culinary worlds.

Ingredients:

• 2 chicken breasts, sliced into strips
• 1 tablespoon Cajun spice 
• 1 teaspoon chilli power(masala red or green)
• ½ teaspoon turmeric power 
• 2 teaspoons oil
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ medium red onion, sliced
• ½  punnets mushrooms sliced
• 3 different colour peppers sliced
• 2 cloves garlic, minced
• 1 bottle Sicilian tomato pasta sauce (forage & feast brand) -checkers 
• ½ teaspoon dried chilli flakes
• ⅖ cup cream
• ½ cup lightly packed finely shredded parmesan
• 2 tablespoons finely chopped parsley
• 2 cups baby spinach
• 200 g pasta of choice or other (roughly 2 1/2 cups)

Method:

• Season the chicken with Cajun seasoning, chilli powder, salt, and pepper. Mix well and let it marinate for about 10 minutes.
• Heat oil in a large frying pan over medium heat. Add the marinated chicken and cook for 6-7 minutes, turning occasionally, until it is just cooked through. Remove from the pan and set aside.
• In the same pan, add the chopped onion and sauté for a few minutes until softened. Remove and set aside.
• In the same pan, fry the peppers until softened, then set aside.
• Fry the mushrooms in the same pan until browned. Set aside.
• Briefly sauté the spinach until just wilted, then set aside.
• In the same pan, add garlic and cook for about a minute. Then, return the onions, peppers, mushrooms, and spinach to the pan, stirring everything together.
• In a separate saucepan, heat your sauce and add chilli or chilli powder for extra spice.
• Boil pasta according to the instructions on the package. Drain well.
• Add the sauce to the drained pasta and toss it with the onions, peppers, mushrooms, and spinach mixture. Stir for about a minute to combine.
• Stir the cooked chicken into the pasta mixture.
• Pour in the cream and add grated Parmesan. Stir until the cheese melts and the sauce becomes creamy.
• Garnish with freshly chopped parsley and serve.

Enjoy!!!