Fettuccine Bombay

Ingredients

• 14 ounce canned tomatoes diced canned
• 1 teaspoon cumin seeds 
• 2 tablespoons curry powder divided
• 16 ounce fettuccine barilla 
• 4 cloves garlic crushed
• 3 tablespoons olive oil 
• 1 large onion chopped
• 2  chicken breasts boneless skinless cut into cubes
• 2 tablespoons tomato paste 

Equipment

• frying pan
• pot
• wok

Directions

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.
3. 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.
4. 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.
5. Stir the cooked pasta into the sauce to coat. Simmer 2 to 5 minutes, until pasta is reheated.