Fettuccine Bombay

10 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Bill Ligertwood
Recipe by  Bill Ligertwood

“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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Adjust Servings

Original recipe yields 4 servings



  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 (10)

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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 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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 668 cal
  • 33%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 99.1 g
  • 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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Fettuccine Alfredo V


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