If you are not using leftover cooked chicken you will need to precook the chicken now (oven, fry or however you usually cook chicken).

If you have a sauté function on your soup maker heat up the oil and cook the onions for a couple of minutes. If you don't have a sauté function it is worth doing this step in a pan on the hob to really infused the spices in the onion.

Add the crushed garlic and sauté for a further minute.

Add the chicken tikka spices and ground ginger and sauté for another minute. You might find that some of the spices stick to the base of the soup maker. If they do pour in a little of the hot stock to deglaze (use a wooden spoon to scrape off any stuck spices). This will also create a paste like liquid.

Switch off the sauté function and add the cooked chicken, passata and stock. Ensure that you are between the MIN and MAX lines of your soup maker.

Stir the ingredients so that they are well mixed.

Place the lid on the soup maker and set it off on the chunky setting.

If you are adding rice to your soup you can cook it now.

Once the soup has finished lift the lid off and stir in the cream. You can also stir in your cooked rice now if you are having that too.

Optionally garnish with fresh coriander.