Fettuccine Bombay

11
Bill Ligertwood 8

"A delicious variation on the usual tomato sauce. Italy meets India. Use a good quality curry powder. I find that 1 tablespoon of regular curry and 1 tablespoon of Malaysian curry powder tastes great. Most Asian markets carry the Malaysian Powder and I like it because it has some heat to it. You could also add chile powder or chiles if you want it 3-alarm spicy."
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Ingredients

1 h servings 668 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 99.1g
  • 32%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly-salted water to a rolling boil over high heat; add the fettuccine and return to a boil. Cook uncovered until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Fry the cumin seeds in the hot oil until they begin to pop, 2 to 3 minutes. Cook and stir the onion and garlic in the oil until lightly browned, about 5 minutes. Add the chicken and continue cooking until the chicken is cooked through, 4 to 5 minutes. Season with 1 tablespoon curry powder; cook and stir another 3 to 4 minutes. Pour the diced tomatoes over the mixture and reduce heat to low. Stir in the tomato paste and remaining 1 tablespoon curry powder. Simmer 15 minutes.
  3. Stir the cooked pasta into the sauce to coat. Simmer 2 to 5 minutes, until pasta is reheated.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

We really enjoyed this. I used curry paste instead of powder, and probably a lot more than the recipe called for. We really enjoyed the taste. Thanks for sharing!

Most helpful critical review

I made this tonight, hoping for something different, and I had all the ingredients on hand. It was edible, but not good. I was glad when my bowl was done. All you taste is the curry, there is no...

We really enjoyed this. I used curry paste instead of powder, and probably a lot more than the recipe called for. We really enjoyed the taste. Thanks for sharing!

I made this tonight, hoping for something different, and I had all the ingredients on hand. It was edible, but not good. I was glad when my bowl was done. All you taste is the curry, there is no...

This was pretty good, but I was a little disappointed since, given the ingredients and my tastes in food, I was expecting it to be more like awesome. I made it exactly as written, and was a litt...

Thanks for a great recipe!!!! I love anything that includes curry. ;)

delicioso

This fusion works unlike some attempts at combining cuisines. I like curried boot leather so I am prejudiced from the onset. This is an easy to put together dish that can be doctored to suit y...

If you like curry dishes you have to try this one

mmmmm :) I was looking for a good recipe that used curry, and this was great! I used curry paste because that is what I had, and we used shrimp rather than chicken and adjusted the cooking time...

Turned out very dry, I even used more tomatoes then recommended.