Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Olive oil
1 lg Onion, coarsely chopped
1/2 c Chopped red bell pepper
4 Garlic cloves, chopped
6 Skinless boneless chicken
: -thighs(about 1 1/4 pounds)
: -Cut into 1 inch pieces
1 T Curry powder
1 t Grated peeled fresh ginger
1/4 t Dried crushed red pepper
4 c Canned chicken broth (or more)
2 c Canned diced peeled tomatoes with juices
1 lg Granny Smith apple, peeled, coarsely chopped
1/4 c Orzo (rice-shaped pasta; also called riso)
2 T Dried currants
: Chopped fresh cilantro
: Plain yogurt

Heat oil in heavy large Dutch oven over medium-high heat. Add onion,
bell pepper and garlic; saut=E9 until vegetables soften, about 5
minutes. Add chicken, curry powder, ginger and crushed red pepper;
stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to
boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead.
Cover and refrigerate. Bring to simmer before continuing.)

Stir orzo and currants into soup and simmer until orzo is just cooked
through, about 5 minutes. Season with salt and pepper. Ladle soup into
bowls. Garnish with cilantro and dollup of yogurt.

NOTE: This zesty soup is based on a chicken and curry stew popular in
the South. The origin of its name is unclear, but according to one
account, it was brought to Savannah in the early 1800s by a sea
captain who traveled the spice route from India. Bon App=E9tit March
1995

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