For the broth, peel and chop the ginger. Wash the chicken inside and out and put it in a large pot (approx. 7 l capacity). Add approx. 3 l cold water so that the meat is covered. Bring to the boil at medium heat and simmer at low heat for approx. 1 1⁄2 hours, skimming off the foam.
In the meantime, clean or peel the soup greens, wash and cut them into large pieces. After half the cooking time add soup greens, bay leaf, pepper, cloves, coriander, cinnamon and approx. 1 1⁄2 tsp. salt to the chicken.
In the meantime, clean and wash the cauliflower and cut it into florets. Clean and wash the zucchini, cut in half lengthwise and cut into slices. Clean and wash spring onions. Cut white and green parts separately into rings. Peel and chop garlic.
Do a cooking test. Take the chicken out of the broth and let it cool down a bit, sieve the broth. Measure out 700 ml of stock, bring to the boil again (use the rest for other purposes). Remove the skin from the chicken, remove the meat.
Cook the cauliflower in the boiling broth for about 12 minutes. Cook the zucchini for about 4 minutes. Pour off vegetables, collect broth.
Heat butter in a large pot. Fry the white spring onion rings and garlic in it. Sprinkle with flour and 2-3 tsp. curry and sauté while stirring. Stir in coconut milk first, then broth. Bring to the boil and simmer for about 5 minutes while stirring. Season to taste with salt, pepper and cayenne pepper. Heat meat and vegetables in it. Wash and pluck the coriander and sprinkle it with leek and onion green on the fricassee. Saffron rice tastes good with it.