Ingredients

½ chicken cut into 10 pieces
1 medium onion thinly sliced
2 tblsp ghee
1 cinnamon stick
1 cardamom pod
2 cloves
½ tsp ginger/garlic paste
½ tsp chillie powder
½ tsp coriander cumin powder
¼ tsp turmeric
salt to taste
¼ cup water
1 tblsp gram flour
1 ½ lts milk
½ cup desiccated coconut
1 tblsp chopped coriander leaves
1 tblsp crushed chillies
250g spaghetti broken into small pieces
Samoosa or spring roll pastry cut into thin strips

Method
1. Saute onion cinnamon cardamom and cloves in ghee until onion is soft
2. Add chicken ginger garlic chilli powder coriander cumin powder turmeric and salt. Braise well lower heat and cook till chicken is tender.
3. Mix water and gram flour to a paste and add to chicken. Braise for one minuet.
4. Stir in Milk and coconut and simmer for 10/15 minutes.
5. Garnish with coriander leaves.
6. Deep fry pastry strips until golden brown and crispy.
7. Roast the crushed chillies in a pan until brown in colour.
8. To serve: Place the soup in the centre of the table abd place the accompaniments around.