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The origin of this spicy soup's name is unclear. They say it was brought to Savannah, Georgia in the early 1800s by a sea captain who traveled the spice route to India.

1 tablespoon olive oil

1 large onion, coarsely chopped

1/2 cup chopped red bell pepper

4 garlic cloves, finely minced

4 skinless boneless chicken breast halves, 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 tart green apple, peeled, coarsely chopped

1/4 cup orzo (rice-shaped pasta)

2 tablespoons dried currants

Salt and freshly ground black pepper to taste

Chopped fresh cilantro

Plain yogurt

1. Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes.
2. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes.
3. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes.
4. Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes.
5. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt.

Serves 6.