Curry Brunch 21.12.14

This is the 2nd attempt of making this brunch on a Sunday.  Ingredients are pretty much the same, but an incorrect portion of the chicken was selected, so the meat portion wasn't that tasty.

Curry powder, diced potatoes, carrots go in first with curry powder.  Add tamarind sauce (these are usually packed and contents is gooey) and boil for about 10mins.
Add the chicken, to be boiled for about 30mins, before adding spices (cloves, cinnamon and anistars) as we don't want to spices to be overpowering the whole dish.

Serve when the chicken is tender.