There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Poultry + Duck

Parsee Red Curry Chicken by Camellia Panjabi

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Curry Dish F

If you love curry like I do – then this recipe is for you. Adapted from “50 Great Curries of India,” by Camellia Panjabi (a must-have for your cookbook collection) this recipe will heat things up in the kitchen and beyond. To make things easier I substituted the home-made coconut milk with a store bought can of coconut milk, and truth be told, I did not have cardamon pods – and it turned out fab! I would do it the same exact way next time just to be able to recreate this dish which was a hit with all!

Parsee Red Curry Chicken


  • 5 to 10 red chili peppers, seeded and coarsely chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon sesame seeds
  • 3 whole cloves
  • 6 black peppercorns
  • 1-inch cinnamon stick, broken into pieces (may substitute 1/4 teaspoon ground cinnamon)
  • 3 cardamom pods
  • 3/4-by-1/2-inch piece ginger root, peeled with a spoon and coarsely chopped
  • 4 large cloves garlic, coarsely chopped
  • 3/4 cup onion, coarsely chopped
  • 1/3 cup vegetable oil
  • 6 (28 ounces) skinless, bone-in chicken thighs
  • 2 medium tomatoes, seeded and finely chopped
  • Salt
  • 1 can (13 ounces) unsweetened coconut milk
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon garam masala


  1. Place the cumin, coriander, sesame seeds, cloves, peppercorns, cinnamon and cardamom in a dry grinder and grind to powder
  2. Place ginger, garlic and onions in a food processor. Pulse, scraping down the sides as necessary, to form a smooth paste (you can add 1 to 2 tbsp of water if needed)
  3. Rinse out the food processor and place tomatoes. Blend to a smooth consistency.
  4. Heat the oil over medium to medium-high heat. Add the onion paste, kashmiri chili powder and the spice mixture and cook, stirring, for about 5 minutes.
  5. Add the chicken and fry for 5 minutes until slightly brown.
  6. Add the tomatoes and 1 tsp salt and cook for 5 minutes.
  7. Add the coconut milk and reduce the heat to medium-low so that bubbles just break the surface. Cook, stirring occasionally, for 10 to 15 minutes or until the chicken is cooked through. (If color is not red enough, add a little bit of paprika right after the coconut milk is added)
  8. Add the vinegar and garam masala. Taste and adjust salt. Serve immediately.


Screen shot 2014-03-01 at 9.10.23 PM 50 Great Curries of India by Camellia Panjabi

This is the ultimate celebration of the authentic Indian curry, encompassing both the classic and the unusual dishes from every region of India. The introduction not only weaves history, geography, and the philosophy of Indian cuisine together, but also includes an illustrated guide to ingredients and curry-making techniques, including how to combine taste, aroma, and heat. Fifty recipes for authentic Indian curries follow, from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry, each accompanied by a detailed head note on the recipe’s origin, regional background, and a full-color picture to show color and texture. An additional 50 recipes, from rice, lentils, and potatoes to breads, chutneys, and desserts, round out this thorough book.

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?



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Life is not measured by the number of breaths we take but by the moments that take our breath away.