- In a large pot over medium heat, melt butter. Then add in ginger, garlic and onion. Cook until softened. Pour in flour and mix well. Stir in curry powder, garam masala and cayenne, mix well. Gently pour in chicken stock, sake, soy sauce and mirin. Throw in bay leaves and bring up the heat to allow the soup to simmer vigorously.
- Add in chicken legs and readjust the heat to allow soup to simmer gently. Leave to cook with lid partially covered for 45 mins until chicken is tender.
- Meanwhile, cook rice and heat up oil over medium heat for deep frying in a wok or heavy bottomed pot. Ensure vegetables are dry before putting them in. Fry in batches until lightly browned and crisp. Dish out and drain off excess oil on kitchen towels.
- To serve, ladle some soup into individual serving bowls. Place 1 piece of chicken leg at the bottom of each bowl. Then, top each bowl with fried vegetables equally. Serve hot with steamed rice.