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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon olive oil |
1 large onion, coarsely chopped |
1/2 cup chopped red bell pepper |
4 garlic cloves, chopped |
6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces |
1 tablespoon curry powder |
1 teaspoon grated peeled fresh ginger |
1/4 teaspoon dried crushed red pepper |
4 cups (or more) canned chicken broth |
2 cups canned diced peeled tomatoes with juices |
1 large granny smith apple, peeled, coarsely chopped |
1/4 cup orzo (rice-shaped pasta; also called riso) |
2 tablespoons dried currants |
chopped fresh cilantro |
plain yogurt |
Directions:
1. Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté 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.)
2. 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 dollop of yogurt.
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