I found two:

* 12 chicken legs
* 1 onion
* 1 clove garlic
* 1 clove ginger
* 1/4 lb Japanese curry roux (buy this at oriental store/toko I think)
* 3 cups water
* 1/2 tsp curry powder
* 1 tsp salt
* 1/2 tsp pepper

Sprinkle salt, pepper, and curry powder in the chicken legs.
Slice the onion thinly.
Heat a pan and saute chopped ginger, garlic, and sliced onion.
Add the chicken legs in the pan and saute well.
Add water and simmer for 30 min.
Add curry roux and stir lightly. Simmer for 5 min.

*Makes 4 servings.

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*4 servings

* 3 potatoes
* 1 carrot
* 1 onion
* 400g chickenmeat

Curry sauce:

* 4 table spoons oil
* 8 tablespoons flour (white)
* 2.5 table spoons curry powder

(There is ready-made curry powder mix in supermarkets. Iit generally contains turmeric, cumin, coriander, pepper, chili, fenugreek etc.)
(There also is ready-made curry sauce in blocks, like butter, that contains all the ingredients above, buy this at the Toko/oriental shop)

* 4 cups of water
(preferably chicken broth)

* half a tablespoon of salt

1. Dice potatoes, carrot, and meat. Slice onions.
2. Heat some cooking oil in a pan, fry onion, carrots, and meat. (Add option of garlic and ginger)
3. Add water, let it simmer for 15 to 20 min.
4. Skim the broth, add potatoes.
5. In different pan, heat the 4 table spoons of oil in low flame and stir-fry the flour until brown. Remove from heat, add the spices.
6. Scoop few spoonfuls of 4 into 5 and stir. It should be like a paste.
7. By small portions dissolve 6 into 5. Add salt, let it simmer for 30 min or until it thickens. (Add option of laurel)

The image you want to get is brown and thick... 70% should be the sauce.
It should be thrice as thick as regular sag-chicken.

Served with plain rice.