Start with the chicken legs – cut and discard as much fat as you can. Place them in a big saucepan, add the curry powder and cover with water. Bring to a boil and lower the heat. Leave it to simmer for around 45 minutes, until the chicken is done. In the meantime slice the tender parts of the leeks, mince the onions and garlic and leave aside. When cooking the rice, you want to make sure the grains don’t stick together. What you do to avoid this is rinse it with warm water first, and then with cold, until the water is completely clear. Boil in slightly salted water. When chicken is ready, take it off the saucepan and leave to cool. Strain the chicken stock and add to it the onions, garlic and leeks. Taste it and if needed season with some salt. Cook on medium to low heat for 10 minutes or till the vegetables are soft. To thicken the sauce, add some corn starch. The quantity depends on how thick you prefer the sauce, and how much liquid you have in the saucepan. I added 3 tbsp. to around 1liter of stock, and my sauce got semi-liquid. The way to add the corn starch is to mix it with some water first, and then to add it to the mixture. Chicken curry with leeksWhen the chicken is cold enough pinch the meat off the bones. Make bite size pieces and add in to the leeks. Stir and leave to simmer for 5 more minutes. Before serving add some fresh chopped parsley. Serve hot over the fluffy white rise.