To prepare the filling:

1. Place the filling ingredients, except for the mushrooms is a small stockpot.
2. Add enough water to submerge the solids, add ½ teaspoon salt and boil for 10 minutes.
3. Strain, rinse with cold water and keep aside.

To prepare the chicken legs:

1. Loosen the skin of the legs with a small sharp knife from the hip bone.
2. Once the skin is loos you can with your fingers, carefully, pull the whole skin up to the knee knob.
3. Chop off the bone just below the knee knob, leaving the skin attached to the knob.
4. Remove the meat from the bone and cut into 1 cm cubes.

To prepare the sauce:

1. Place the sauce ingredients, except for the sugar, in a medium sized stock pot and bring to a boil.
2. When the liquid reached boiling point, reduce the heat and remove the foam appearing on the surface.
3. Allow to simmer for about one hour. Remove the lemon grass, ginger and onion with a slotted spoon. Discard.
4. Add the sugar to the stock and reduce until you have about ¼ liter stock left.
5. Season with a little salt.
6. If you feel that the sauce is too thin,

To cook the legs:

1. Pre-heat an oven to 180 degrees Celsius.
2. Place the pre-cooked filling ingredients in a large bowl, add the mushrooms and the chicken leg cubes. Season with salt, pepper and the garam masala.
3. Toss to get an even mix.
4. Pull the skin back from the knee knob, such that you get pockets.
5. Stuff the pockets with enough of the filling mix that you re-created the leg shape.
6. Place the stuffed legs on a baking tray, sprinkle with a little oil and bake for 20 minutes in

To serve the dish:

1. Place four individual plates side by side.
2. Place a leg on each plate and make a 5 cm cut in the side of each leg so the filling is visible and can come out a little.
3. Complete each plate with a few spoonful of the sauce.
4. Serve the dish hot for a scrumptious lunch, with a helping of steamed rice.