1/2 cup white sugar
1/2 teaspoon salt
3 carrots, peeled and sliced into 1 inch pieces
2 tablespoons cream of coconut
1 1/2 tablespoons paprika
1 tablespoon curry powder
1 teaspoon ground cinnamon
4 tablespoons vegetable oil
In a small bowl, mix together sugar and salt. Place in a resealable plastic bag, seal, and process for 1 minute. Stir in carrots. Chop and stir until tender. Sprinkle with paprika, garlic powder, cinnamon, cayenne pepper, tomato paste, chicken bouillon cubes, ground cinnamon and tomato paste. Season with vegetable oil.