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1
Place the chicken carcass in a large stockpot. Cover with cold water and bring to the boil. Skim the grey foam that rises during the first 10–15 minutes. Reduce to a steady simmer and cook for 4–6 hours. The stock is ready when it carries full body and depth on the palate — thin in texture but rich in flavour, capable of supporting more than 20 aromatic compounds without losing itself.
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2
Strain the stock and discard the carcass. Return the liquid to a clean pot over medium heat. Add the ground coriander, cumin, cardamom, cloves, black pepper, turmeric, and chilli. Stir to incorporate. Taste: the broth must be deeply spiced, with each aromatic compound perceptible but none dominant.
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3
Heat the oil to 170 °C in a deep, heavy vessel. Working in batches, deep-fry the kabocha wedges for 4–5 minutes until the skin is caramelised and dark at the edges and the flesh yields to a skewer. Fry the eggplant, carrot, potato, and corn in succession until each piece is coloured and just cooked through. Drain on a rack. This is where the dish lives or dies: vegetables added raw to the thin broth become waterlogged and forfeit their individual texture and caramelised depth — pre-frying is not optional.
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4
Add the chicken legs to the spiced stock. Simmer, partially covered, until the meat is falling from the bone and the skin has given its fat into the broth. Remove the legs and reserve warm.
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5
Return the pre-fried vegetables to the hot spiced broth for the final 5 minutes — long enough to absorb the curry fragrance but not long enough to soften further. The vegetables must remain individually distinct and hold their shape when lifted.
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6
Ladle the broth into deep bowls. Arrange one chicken leg and a selection of vegetables in each bowl so that each element is separately visible. Serve the cooked rice in a separate bowl alongside. The diner dips spoonfuls of rice into the soup or eats the elements in sequence — the two vessels are never combined into a uniform mixture.