Step 1

Cut the chicken into chunks.

Step 2

Peel and wash the potatoes and carrots.

Step 3

Chop the potatoes into 3cm x 3cm (or 1″ x 1″) pieces and the carrots 2cm (about 1/2″) thick.

Step 4

Finely chop the garlic and roughly cut up the onion.

Step 5

Heat up your wok or pan, pour in the oil. Throw the garlic and onion in.

Step 6

After a minute, add the chicken and give it a quick stir.

Step 7

Pour the tomato paste in and stir it into the chicken. The idea is to have the puree lightly cover all the chicken pieces, so you might need to add more or use less.

Step 8

Throw in the potatoes and carrots.

Step 9

Fill the tomato paste carton with water, pour that into the pot and add another 700 millilitres.

Step 10

Add the salt, and chicken powder.

Step 11

Let the chicken cook on a high heat until it bubbles, then simmer it on a medium heat for 20 minutes before serving.

Step 12

Optional: Add a can of baked beans in tomato sauce and continue to cook for an additional 10 minutes.