Cut the chicken into pieces and fry them in heated oil. Add chopped onion and garlic, the chopped peppers, peas, round carrot slices and finally the tomatoes, cut into small pieces. Season with spices and pour 1/2 a cup of water over the dish.
Reduce the heat and simmer until the water evaporates. Pour the mixture into a pan and add the béchamel sauce. To make the béchamel, heat the butter and fry the flour. Then add the cold milk and stir vigorously until the sauce thickens.