1 T olive oil
1 lg onion, coarsely chopped
½ c chopped red bell pepper
4 garlic cloves, chopped
6 skinless, boneless chicken thighs (about 1¼ lbs), cut into 1-inch pieces
1 T curry powder
1 t grated peeled fresh ginger
¼ t dried crushed red pepper
4 c (or more) chicken broth
2 c canned diced peeled tomatoes with juices
1 lg Granny Smith apple, peeled, coarsely chopped
¼ c orzo
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; 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.) 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.