Remove the skin from the chicken legs. In a medium saucepan heat the tomato sauce on low heat. Add the chicken legs, stock, curry, cayenne, garlic and pepper. Cover and simmer on low until chicken is tender, about 1 1/2 hours. Gently remove the chicken meat from the bones and return to the pot. Add the mushrooms and simmer for an additional 10 minutes.
To freeze, place in freezer bags, press out air and seal. To serve, defrost and reheat. Serve over hot rice.