Boil 4 1/5 cups (1 L) of salted water and add the parsley and celery.
Heat up 2/5 cup (100 ml) of oil and fry the chicken legs until they redden. Remove and place them in a preheated container, and put the finely chopped onions and apple in the heated oil. Add a little bit of the parsley decoction, the peeled and cut potatoes and steam until soft.
In a separate container, heat up the remaining oil and fry the flour until golden. Dilute with the parsley decoction until you get a smooth sauce. Boil for 10-15 minutes on low heat, after which, add the chicken legs, black pepper and salt to taste. Let the dish simmer on low heat until the meat softens.
Separate the egg yolks from the eggs and beat them with the liquid cream. Add the curry and shredded nutmeg and along with the steamed onions and apple, add everything to the chicken legs.
Remove the dish from the stove. Serve with a garnish of steamed rice.