Recipe

Pepper Soup Curry with Jasmine Rice

60bbee3d5eff1989a146d20c6c09b24cAuthorFTYields4 ServingsCategory, Tags,
Total Time45 mins

This warm and satisfying dish combines the savoury flavour of Nigerian pepper soup spices with the creamy taste of coconut milk for an innovative take on fusion cuisine.

Ingredients

 1 lb Chicken thigh, boneless and skinless
 3 tbsp Olive oil
 Kosher salt, to taste
 Black pepper, to taste
 3 tbsp Coconut oil
 ¼ cup Red onion, diced
 2 cloves of garlic
 A 1-inch piece of ginger, minced
 ½ Scotch bonnet pepper
 1 tbsp Iru (fermented locust beans)Buy it from your local African grocery store or www.mychopchop.ca
 3 tbsp Pepper soup spiceBuy it from your local African grocery store or www.mychopchop.ca
 2 Seasoning cubes (Knorr or Maggi)
 1 cup Thai basil (or regular)
 1 cup Cilantro, chopped
 2 Lime leaves
 400 ml Coconut milk
 ½ tsp Chicken stock
 1 Red bell pepper
 2 cups Jasmine rice
 1 Lime
 Roasted cashews, for garnish

Directions

1

Cut chicken thighs into cubes (your desired size) and season with salt + black pepper.

Heat up olive oil in a pan on medium heat and brown chicken. It should take 5-7 minutes for your chicken to cook. Set chicken aside.

2

In a food processor, combine red onion, garlic, ginger, locust beans, and scotch bonnet. You can also mince all these ingredients finely with a knife if you don't have a blender.

Add In 2-3 tbsp of coconut oil to a pan and cook down 3 tbsp of the blended mixture on low-medium heat. Season lightly with salt and pepper.

Cook for about 3 minutes or until moisture from the mixture has evaporated.

3

Add chicken back into your pan and season with 3-4 tbsp pepper soup spice and 2 seasoning cubes and cook for 2-3 minutes.

4

Pour in coconut milk + chicken stock.

Add lime leaves and basil and stir.

Taste and adjust seasoning with salt and or knorr cubes.

5

Bring to a gentle boil and let simmer for ~15 mins.

Serve on top of jasmine rice with crushed roasted cashews, cilantro, fresh julienned red peppers, and a squeeze of lime juice.

Ingredients

 1 lb Chicken thigh, boneless and skinless
 3 tbsp Olive oil
 Kosher salt, to taste
 Black pepper, to taste
 3 tbsp Coconut oil
 ¼ cup Red onion, diced
 2 cloves of garlic
 A 1-inch piece of ginger, minced
 ½ Scotch bonnet pepper
 1 tbsp Iru (fermented locust beans)Buy it from your local African grocery store or www.mychopchop.ca
 3 tbsp Pepper soup spiceBuy it from your local African grocery store or www.mychopchop.ca
 2 Seasoning cubes (Knorr or Maggi)
 1 cup Thai basil (or regular)
 1 cup Cilantro, chopped
 2 Lime leaves
 400 ml Coconut milk
 ½ tsp Chicken stock
 1 Red bell pepper
 2 cups Jasmine rice
 1 Lime
 Roasted cashews, for garnish

Directions

1

Cut chicken thighs into cubes (your desired size) and season with salt + black pepper.

Heat up olive oil in a pan on medium heat and brown chicken. It should take 5-7 minutes for your chicken to cook. Set chicken aside.

2

In a food processor, combine red onion, garlic, ginger, locust beans, and scotch bonnet. You can also mince all these ingredients finely with a knife if you don't have a blender.

Add In 2-3 tbsp of coconut oil to a pan and cook down 3 tbsp of the blended mixture on low-medium heat. Season lightly with salt and pepper.

Cook for about 3 minutes or until moisture from the mixture has evaporated.

3

Add chicken back into your pan and season with 3-4 tbsp pepper soup spice and 2 seasoning cubes and cook for 2-3 minutes.

4

Pour in coconut milk + chicken stock.

Add lime leaves and basil and stir.

Taste and adjust seasoning with salt and or knorr cubes.

5

Bring to a gentle boil and let simmer for ~15 mins.

Serve on top of jasmine rice with crushed roasted cashews, cilantro, fresh julienned red peppers, and a squeeze of lime juice.

Pepper Soup Curry with Jasmine Rice

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