Fettuccine Bombay Recipe - Allrecipes.com
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Fettuccine Bombay

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"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2009

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
Jul 02, 2009

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 smokiness from the cumin and no other flavors. Everything is over powered with the curry. There is too much onion. Most of the sauce was onion. For it to be similar to a tomato sauce, there needs to be more tomatoes. The sauce turns out to be a slightly yellow brown mush that does not look appetizing. The cooking times are inordinately long, if I had cooked that chicken for any longer, it would have been rubber. There is no way that the mush needs to be simmered either because there is no liquid to cook off and it doesn't need time for the flavors to meld--the curry hides everything.


13 Ratings

Oct 28, 2011

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 little surprised to find it not all that spicy after all. Also, it was a bit on the dry side, since almost all the liquid comes solely from the can of diced tomatoes. This was good, mind you, and I gobbled it down over three days, but I just think that it could be even better. Still, worth making again, and even tweaking a little.

Nov 02, 2009

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

Jun 22, 2009


Jun 23, 2009

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 your desired degree of hotness. I love hot so I added fresh hot peppers to Madras curry powder. Omit poultry is you're vegetarian and it's still a great recipe. Thanks Bill!

Nov 23, 2014

If you like curry dishes you have to try this one

Feb 22, 2011

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 so the shrimp wasn't overcooked. Added red pepper flakes because my curry was mild. will for sure make again!!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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