In a saucepan, heat the oil and drop the julienned chicken in. Fry until the meat whitens and add the coarsely cut vegetables.
Fry for 1-2 minutes under a lid, then remove the lid and add the remaining vegetables and tomato paste, mix it with the spices and 1 cup (250 ml) of warm water.
Leave on the stove to boil until the vegetables soften. Garnish with a lovely ball of rice.