Heat pan with butter and add flour. Stir occasionally. Add dark soya sauce and 1 tspn of red sugar. Stir till homogenous and forming into a roux ball. Take out and set aside. On the same pan, add little oil and fry all the spices. Add a dash of curry powder and put in the roux to melt. Add chicken stock then followed by the chicken legs. Stir and cover the lid. After ten minutes, add the grated gourd. Cover again in another 15 to 20 minutes until the meat is tender. Season to taste.