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

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 cup s (or more) canned chicken broth 2 cup s 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

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 dollup of yogurt.