Gen Alpha: A video game in a school’s talent show!

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Chicken curry

(Adapted from Beyond Curry)

1 tsp chili flakes (optional)
7 peppercorns
1/4 tsp clove powder
1/4 tsp cinnamon powder
1 tbs dried unsweetened coconut flakes (optional)
1 tbs cumin seeds
1 tbs coriander seeds
1 can (28 oz) crushed tomatoes
5 garlic cloves (peeled)
1″ piece fresh ginger (peeled)
2 tbs canola oil
2 bay leaves
1 onion (peeled and chopped)
4 lbs whole chicken (cut into pieces) or pre-cut chicken pieces
1 tbs salt

1. In a blender, puree the first 10 ingredients.
2. In a large cast iron stockpot, heat 2 tbs canola oil.
3. Add bay leaves + onion, and fry until the onions turn golden yellow.
4. Add chicken pieces to the pot, skin-side down.
5. Brown the chicken.
6. Add tomato and spice mixture in step (1).
7. Stir to coat the chicken with the mixture.
8. Clean the blender with 1 cup water and add it to the stockpot.
   • Note: if needed, add more water to submerge the chicken
9. Add 1 tbs salt.
10. Bring to boil on high heat.
11. Lower the heat, cover, and simmer for about 1.5 hours.
12. Serve hot with basmati rice and dahl.