In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add chicken pieces. Return to boiling; reduce heat. Simmer, covered, about 45 minutes more or till beef and chicken are tender. Remove chicken pieces and set aside.
Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or till vegetables are tender.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones. Cut the chicken into bite-size pieces. Add chicken pieces to Dutch oven. Cook about 5 minutes more or till the chicken is heated through.
4 cups water
1 16-oz can tomatoes (cut up)
3/4 pound boneless beef chuck roast (cut into 3/4-inch cubes)
2 teaspoons instant chicken bouillon granules
1 pound meaty chicken pieces
2 cups cubed, peeled potatoes (about 3 med)
1 10-oz pkg frozen succotash
1 10-oz pkg frozen cut okra
1 cup sliced carrots (about 2 carrots)
1/2 cup chopped onion
2 teaspoons curry powder
1 teaspoon sugar