Instructions: Place chicken into a saucepan with water, bring to the boil, cover and simmer until tender.

Peel onions, garlic and ginger, chop very finely.

Boil rice until tender.

Heat the ghee and fry the onions, garlic and ginger until they begin to brown. Lower heat, add the curry and chilli powders, stir in, then pour in the skimmed stock from the chicken. Cover and let simmer.

Remove flesh from chicken bones, cut into bite-sized pieces, add to the soup, with the stock cubes. Put flour into a small bowl, add enough water to mix to a smooth paste, then add a few spoonfuls of the soup. Mix well, add to soup, stir well.

Bring to the boil, reduce heat and simmer for another 15-20 minutes. Add the coconut cream, let dissolve and then add salt to taste.

To serve, put some of the rice into each plate or bowl, ladle the soup over the top with a sprinkling of parsley or coriander. Serve lemon separately.

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