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Chicken Curry Stew Soup With Currants and Orzo

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“If you are a curry-lover, then this soup is a must try. If you like a creamy texture then add in some whipping cream towards the end of cooking. If you are serving more than 4 people, then I suggest to double the recipe. All ingredients can be adjusted to suit taste, but start with the amounts listed. For even more heat, add in a seeded and finely chopped jalapeno pepper with the onions and garlic. This soup can be made a day ahead and just reheated, in fact it tastes even better the following day!”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add in onion, bell pepper, crushed red pepper, and garlic; saute for about 5 minutes, or until veggies are softened.
  3. Add in cubed chicken, curry powder and ginger; stir for 2-3 minutes.
  4. Add in chicken broth, tomatoes with juice and chopped apples; bring to a boil, reduce heat and simmer, covered for 45 minutes (season with salt and pepper to taste).
  5. Add in orzo and currants; simmer for abother 5-6 minutes, or until orzo is cooked and firm-tender.
  6. Ladle into serving bowls, and dollup with yogurt.

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