Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add ¼ cup of chopped leeks, ½ pint of Japanese sauce, ½ cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and ½ cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley.