Fettuccine Bombay

Name: Fettuccine Bombay
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 397 grams diced tomatoes; 1 teaspoon cumin seeds; 2 Tbsps curry powder, divided; 454 grams package fettuccine; 4 cloves garlic, crushed; 3 Tbsps olive oil; 1 large onion, chopped; 2 skinless, boneless chicken breasts, cut into cubes; 2 Tbsps tomato paste

Fettuccine Bombay might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains approximately 31g of protein, 18g of fat, and a total of 658 calories. If you have canned tomatoes, olive oil, fettuccine, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Fettuccine

Pasta

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cumin Seeds

Olive Oil

Garlic

Onion

Cooking Oil

Pop

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Curry Powder