Put chicken into saucepan, add water and salt. Bring to a boil over medium heat; skim well to remove any scum; reduce heat and simmer gently, covered, for 1 ¼ hours.
Remove any fat from top of stock; strain; reserve stock and chicken separately.
Melt butter in large saucepan, add onion and cook until transparent.
Add ginger, turmeric and garlic and cook for another minute.
Add 1 tsp of salt, curry powder, chilli powder, garam masala and cinnamon, stir over heat 2 minutes until fragrant.
Add flour to pan, and stir over low heat until combined.
Add tomatoes, tomato paste, drained lentils and reserved stock, then stir until combined.
Add green capsicum, carrot and celery. Bring to a boil, reduce heat, then cover saucepan and simmer for 30 minutes.
Puree with soup with a handheld blender, then stir in the coconut cream.
Shred the cooked chicken and stir into the soup.
Reheat, season to taste, and serve with a spoonful of cooked rice on top, and papadums or naan on the side.