(serves 10-12)
Best made a day ahead
1 T olive oil
1 large onion, chopped
1 red bell pepper, chopped
2-3 small zucchini, chopped
6 large cloves garlic, chopped
3 chicken breasts (or 6 thighs), skinned and trimmed, cut in 1" pieces
2-3 T curry powder
2T grated fresh ginger
1/2 t red pepper flakes
4 c chicken broth
2 cups crushed tomatoes with juice
1 large Granny Smith apple, skin on, chopped
1/2 c currants
1/4 c orzo
plain yogurt and cilantro for garnish
Saute onion and garlic for 5 minutes till soft but not yet brown. Add red pepper and zucchini, cook for 5-8 minuted till softened. Add chicken, curry, ginger, and crushed red pepper and cook till chicken is no longer pink. Add broth and crushed tomatoes. Bring to boil and reduce to simmer for 20 minutes. Add currants, apples, and orzo, till orzo is tender. Top with yogurt and cilantro just before serving.
Orzo will continue to absorb the liquid. If soup sits overnight, extra broth may be used to thin the soup. Stephanie sometimes adds a bit of cream at the end. I added a bit of sugar to balance the tomato.
