Wash the chicken and shred into pieces

Season the shredded chicken with salt, seasoning cubes, onions, curry powder, garlic, curry powder and chilli pepper.

Add a little water and put in on fire to steam.

While the chicken is on fire, wash the carrots and shred in greater as though you want to make Cole slaw with it.

Cut the belle pepper, onions and fresh tomatoes and set them aside.

When your chicken is ready, turn off the heat, drain the stock and set aside.

Place a dry pan on fire, allow it to heat for about 30 seconds and then add some vegetable oil.

Allow the oil to heat for another 30 seconds and then add some diced onions and your shredded chicken. Fry this for about 45 seconds.

Add your diced fresh tomatoes the shredded carrots and stir. Allow in fry for a little while and then add a little of the chicken stock.

Taste to ensure everything is in place, if not you may add some more salt, seasoning cubes or any other thing that may not be sufficient.

Add your belle pepper, stir and turn out the fire.

Voilà your makz sauce is ready. Serve with either white rice, boiled yam, boiled plantain or you can use it as a bread filling.