Clean the leek, carrot, onion and celery, cut all in chunks.
Put the chicken drums in a pot and add water until they are completely covered. Add the leek, carrot, , celery and onion. Season with a pinch of pink salt. Put the lit on the pot and let it simmer for about two hours, or until the chicken is completely soft.
Put the ghee in another pot, add the peeled and diced tomato, the garlic and bacon. Braise. Add the flour and sauté all.
Add the chicken stock (omit all solids) while mixing all the time. The soup should get more dense. Season with the seasonings.
Take the chicken meat from the bones and cut into bite-size.
Serve hot and steamy!
You can decorate the soup on the plate or in the bowl with some chives or parsley, just to add some color and also taste.
As it is an Indian curry chicken soup, use enough curry for the seasoning. Don't be too shy with the nutmeg, it gives an additional flavor.
In case the flour mixture makes clumps in the soup you can blend it with a immersion blender BEFORE you add the chicken. It helps to clear the clumps.