Fettuccine Bombay Popular Recipes
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| Fettuccine Bombay |
"A delicious version on the standard tomato sauce. Italy meets India. Use an amazing quality curry powder. I find that 1 tablespoon of regular curry and 1 tablespoon of Malaysian curry powder tastes splendid. Most Asian markets convey the Malaysian Powder and I love it as it has a few warmth to it. You may also add chile powder or chiles in case you want it 3-alarm highly spiced."
Ingredients :
- 1 (16 ounce) package fettuccine
- three tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 big onion, chopped
- 4 cloves garlic, beaten
- 2 skinless, boneless fowl breasts, reduce into cubes
- 2 tablespoons curry powder, divided
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H |
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- Bring a large pot of gently-salted water to a rolling boil over excessive warmth; upload the fettuccine and return to a boil. Cook exposed till the pasta has cooked through, however continues to be corporation to the bite, about eight mins; drain.
- Heat the olive oil in a big skillet or wok over medium-excessive heat. Fry the cumin seeds inside the warm oil till they begin to pop, 2 to three mins. Cook and stir the onion and garlic inside the oil till lightly browned, about five mins. Add the chicken and hold cooking until the bird is cooked via, four to five minutes. Season with 1 tablespoon curry powder; prepare dinner and stir any other 3 to 4 mins. Pour the diced tomatoes over the mixture and decrease warmness to low. Stir inside the tomato paste and final 1 tablespoon curry powder. Simmer 15 minutes.
- Stir the cooked pasta into the sauce to coat. Simmer 2 to five minutes, until pasta is reheated.
Notes :
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