Put chicken into a large kettle. Add onion with cloves, carrots, celery, and chicken stock. Season with salt and pepper. Bring to a boil over medium high heat. Reduce the heat to medium low. Cook slowly, covered, for about 30 minutes, until the chicken is tender. With tongs, take out the chicken pieces. Cool. Remove meat from the bones; cut meat into bite sizes pieces, discarding the skin and bones. Strain and reserve the broth.

In a large kettle melt butter over medium low heat. Add onion slices; sauté until tender, about 3 minutes. Add turmeric powder, coriander, cayenne pepper, and garlic. Cook slowly for 1 minute. Stir in flour; cook for 1 or 2 minutes. Gradually add the Strained stock and then coconut. Cook slowly, stirring often, for 10 minutes. Add cooked chicken pieces and leave on the stove long enough to heat through. Serve in wide soup bowls. Put rice in a bowl and lemon slices on a plate. Pass them to each person to be added to the soup as garnishes.