Creamy Tomato Cajun Chicken
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Creamy Tomato Cajun Chicken

Creamy Tomato Cajun Chicken

with Spinach and Mashed Potato

This Creamy Tomato Cajun Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Calorie Smart
Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

450 grams


260 grams

Diced British Chicken Thigh

2 unit(s)

Garlic Clove

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

½ tsp



Nutritional information

Energy (kJ)2593 kJ
Energy (kcal)620 kcal
Fat28.5 g
of which saturates13.2 g
Carbohydrate57 g
of which sugars9.7 g
Protein40.3 g
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Potato Masher


Cook the Potatoes

a) Boil a full kettle.

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with 1/2 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

Time to Fry

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper. 

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

d) Peel and grate the garlic (or use a garlic press).

Add the Flavour

a) Once the chicken has browned, add the garlic and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.

b) Stir in the passata, chicken stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer. 

c) Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Wilt the Spinach

a) Once the sauce has thickened and the chicken is cooked, stir through the creme fraiche and hard Italian style cheese.

b) Season with salt and pepper. 

c) Add the spinach to the pan a handful at a time until wilted, 1-2 mins.


Mash the Potatoes

a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper.



a) When everything's ready, spoon the creamy tomato Cajun chicken into your bowls.

b) Serve the mash alongside.