fettuccine bombay

Ingredients

• Servings: 4
• 1 (16 ounce) package fettuccine
• 3 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 2 skinless, boneless chicken breasts, cut into cubes
• 2 tablespoons curry powder, divided
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons tomato paste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.
• 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.
• stir the cooked pasta into the sauce to coat. simmer 2 to 5 minutes, until pasta is reheated.