| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Curry, Southern, Pasta, Chicken and |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; coarsely chopped |
| 1/2 |
c |
Chopped red bell pepper |
| 4 |
|
Garlic cloves; chopped |
| 6 |
|
Skinless boneless chicken thighs; cut into 1" pieces |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Grated peeled fresh ginger |
| 1/4 |
ts |
Dried crushed red pepper |
| 4 |
c |
Canned chicken broth |
| 2 |
c |
Canned diced tomatoes; with juices |
| 1 |
lg |
Granny Smith apple; peeled, coarsely chopped |
| 1/4 |
c |
Orzo |
| 2 |
tb |
Dried currants |
|
|
Chopped fresh cilantro |
|
|
Plain yogurt |
|
6 |
Servings |
INSTRUCTIONS
Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell
pepper and garlic; sautee 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.
Bon Appetit March 1995
Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan
29, 1998
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