Seriously, I don’t think I’ve laughed this much in years. Like full on, deep, hearty Rogen-esque chuckles.

I’ve known my dear friend Seth since we were wee babes, well since just before we became men. You see Seth, Evan Goldberg and I attended the same bar mitzvah classes, became friends and commenced writing Superbad. It all went south, however, when they found out I wasn’t Jewish and was instead trying to find myself a boyfriend and join the moile high club.

Seth, loving his role as a (future) bear icon, didn’t mind however Evs was not thrilled and had my name struck from the Superbad script and hasn’t spoken to me since. Which, let’s be honest is a total dick move, since it puts our best friend Seth in a hella awkward place.

Given that Seth is so busy, I haven’t seen him since the premiere of Neighbours … where I caused a scene when Zac suggested we take a break. Which reminds me, that was another reason I haven’t seen Seth in years.

Thankfully, he is hella forgiving and understands that the thirst is real and Zefron floods my basement and that when Zef takes sex off the table, I go insane. After a quick apology, catch-up and subtle prying into whether he think Zef and I will get back together – FYI, he thinks there is hope for us – we sat down to a big bowl of his favourite Seth Rogen Josh.

 

 

Like Seth – and Zef, for that matter – this curry is hot, spicy and makes you feel unending joy when it is inside you, filling you up with its goodness. I got well distracted, didn’t I?

Oy – it is delicious, like Seth. Enjoy!

 

 

Seth Rogen Josh
Serves: 4.

Ingredients
thumb sized piece of fresh ginger, finely grated
4 garlic cloves, peeled and finely chopped
vegetable oil
500g chicken breast or lamb shoulder, diced
5 whole cardamom pods
1 bay leaf
3 whole cloves
5 whole peppercorns
1 cinnamon sticks
2 onions, peeled and finely chopped
½ tsp ground coriander
1 tsp cumin seeds
2 tsp paprika
½ tsp cayenne pepper
½ tsp salt
¼ cup plain yogurt
¼ tsp garam masala
fresh ground pepper
fresh coriander, to garnish

Method
Put the ginger, garlic and ¼ cup water into food processor and blitz into a smooth paste.

Heat a lug of oil in a large pot over medium heat and lightly brown the meat. Remove from the pan and set aside.

Place the cardamom, bay leaves, cloves, peppercorns and cinnamon in the meaty oil and fry, stirring, until the cloves swell and your kitchen is fragrant. Add the onions, reduce heat to low and sweat for five minutes. Add the ginger/garlic paste and fry for a minute before adding the remaining spices and cooking for a further minute.

Return the meat – and all their juices – to the pan with the yoghurt and stir until combined and cook for a couple of minutes. Add a cup of water, bring to the boil and deglaze the pan. Reduce heat to low, cover and simmer for an hour, stirring occasionally.

At the end of the hour, remove the lid and turn the heat to medium to reduce the liquid to desired consistency.

Serve with rice, garnished with some fresh coriander and your favourite sides. I recommend raita, naan and pappadums … but it is up to you. I guess.

 

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