Spicy Chicken Roast A La Goa

A special occasion meal because of the time to prepare, the chicken roast was usually the chief guest at sit-down dinner which few of us could get up from easily. Accompanied by heavily buttered bread, and wine (for the adults), the meal finished off with caramel custard or the biscuit layered pudding.



Ingredients:

• 1 medium chicken - cut into large joints
• 300 gms potatoes
• 100 gms carrots
• 2 tbsp oil
• Knob of butter
• 1 tbsp flour

Marinade: (grind to a fine paste, using vinegar)

• 8 flakes garlic
• 1/4 tsp jeera (cumin)
• 2 large cinnamon sticks (extra is good)
• 2 cloves
• 1" piece of ginger
• 1/2 tsp peppercorns
• 1 red chilly (dried)

Time: 
4 hrs +

Instructions:

1. Add salt and sugar to masala paste and marinate chicken pieces in it for 3 hours, in the refridgerator
2. Add 1/2 cup boiling water to the marinated chicken and cook in covered vessel until almost tender (3 - 5 mins) - the boiling water seals the juices in
3. Remove chicken pieces and reserve the liquid
4. Fry chicken pieces, a few at a time, till golden brown on both sides
5. In the same pan, add butter and flour and fry a little
6. Add the chicken liquid and cook the sauce for a minute.
7. Strain the sauce into the gravy boat and taste for salt and pepper
8. Serve the chicken pieces on a dish decorated with piped mash potatoes, oiled and honey glazed carrots and gravy