Rinse the chicken under cold water, pat dry, trim off any fat and cut into chunks.
Heat the oil in a saucepan, add the chicken and onion and sauté for a few minutes, stirring until browned.
Add the carrots, celery, paste and water. Bring to a boil, cover and simmer for 20 minutes until tender.
Chop or process the mixture to the desired consistency, If using a food processor, process the solids first and then add the liquid a little at a time.
Spoon a little into a bowl, test the temperature and cool if necessary, before serving.
Cover the remaining food and refrigerate as soon as possible. Use within 24 hours. This dish is suitable for freezing.
This is one dish you won’t mind tasting for temperature.