Score the tomatoes with a cross and soak them in warm water to loosen the skin.

Dice chicken breast into 3cm cubes and season with a pinch of salt and pepper.

Slice garlic thickly, dice onion and carrot into 1cm cubes, paprika and potato into 2cm cubes, and peel and dice the tomatoes.

Heat 2 tbsp olive oil in a pot and sauté garlic until golden.

Add onion, potato, carrot, paprika, and chicken to the pot and stir-fry until the chicken changes color.

Add diced tomatoes and bay leaves, mix well, cover the pot, and simmer on low heat.

Once the tomatoes are fully softened, add ketchup and cook for at least 30 minutes until thickened.