In a medium sized bowl, toss chicken pieces with sour cream, sugar, and 1 teaspoon of salt, set aside and let marinate
In a pot, cook rice according to instructions while adding 1 teaspoon of turmeric, we used 1/2 cup rice, 3/4 cup water, brought it to a boil then covered and reduced to a simmer for 15 minutes
Add cooking oil to a medium sized pot and sauté onion and minced garlic over medium-high heat, until onion is translucent
Add 1 teaspoon turmeric, a pinch of salt and pepper, and chili flakes to taste
Stir for about two minutes, then add tomato paste and 3/4 cup of water
Bring to a boil, then reduce to a simmer and let it cook down for about 10 minutes
Add in chicken, simmer over low heat, stirring occasionally for about 7-8 minutes, using salt and pepper to taste, just before plating stir in 1-2 tablespoons of sour cream
Place carrots and potatoes into a microwave proof bowl with a teaspoon of salt, cover with plastic wrap, and microwave for 6 minutes, careful taking it out because it will be hot
In a skillet, heat oil and butter until butter is melted, then add the potatoes, carrots, a little turmeric, salt, and pepper
Stir and cook until browned and crispy on both sides, you can add the dijon here for some extra zing
Once fully browned, squeeze lemon over veggies and add more salt and pepper if needed
