For the spicy chicken soup, clean, wash, peel and coarsely dice the greens.
Wash the poulard, add to 1.5 liters of salted water with the greens, bay leaves, peppercorns. Bring to a boil and cook for about 1 hour. Remove the poularde from the soup, pour the soup through a sieve.
Wash, peel and coarsely dice the potatoes and carrots. Cook the vegetables in the soup for 20-30 minutes. Remove some carrot pieces, finely puree the remaining vegetables in the soup with a blender.
Clean the spring onions, wash and cut into rings. Heat the oil in a large pot and fry the spring onions briefly in it. Peel the bananas, mash them and stir them with curry and yogurt into the spring onions. Gradually stir in the potato soup.
Remove the poulard meat from the bones and dice. Cut the removed carrot pieces into fine strips. Add both to the soup and season it strongly with curry and pepper.
Serve the spicy chicken soup.
Preparation Tip:
Serve the spicy chicken soup with fresh bread.
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