Place chicken, salt, and water to cover in a Dutch oven. Bring to a boil; reduce heat, and simmer 1 hour or until tender. Remove chicken from broth, reserving 2 cups broth; cool. Bone chicken, and cut into bite-size pieces. Set aside.
Melt butter in a heavy skillet over low heat; add next 7 ingredients, and mix well. Cook over medium heat 8 minutes. Stir in flour, curry powder, and mace; cook an additional 4 minutes. Gradually add reserved chicken broth and coconut juice. Simmer over low heat 1 hour; strain. Reserve curry sauce; discard vegetable-ham mixture. Stir cream and chicken into curry sauce; cook over medium heat 10 minutes. Serve over rice with several of the following condiments: (about 1 cup each) chutney, flaked coconut, chopped hard-cooked egg, crumbled cooked bacon, salted peanuts, and chopped green onion.