1 oz olive oil
1 large red onion, coarsely chopped
5 minced garlic cloves
18 oz boneless chicken breasts, cut in 1/2-inch pieces
1/2 oz grated fresh ginger
1/4 teaspoon dried red pepper
1 tablespoon curry powder
4 oz orzo pasta
2 oz dried currants
15 oz canned tomatoes, coarsely chopped
32 oz chicken broth
6 oz creme fraiche
20-30 cilantro leaves
Heat oil in pan. Add the onion and cook until it softens. Add the chicken breasts, ginger, red pepper and curry. Cook until the chicken is almost done. Add the orzo pasta, currants, tomatoes and broth.
Put into bowls, top with a tablespoon of creme fraiche and optionally garnish with cilantro.
Serves 8-10 as a first course.