Nigerian Pepper Soup Curry with FT | BLACK FOODIE Week | Easy Curry Recipe

Join FT of Lamuren Inc. (@lamureninc) and Yvonne of The Kscope (@thekscope) for this Nigerian Fusion cook-along for BLACK FOODIE Week where FT turns Nigerian Pepper Soup into a rich coconut-infused curry served on jasmine rice.
Pepper Soup spice can be purchased from your local African grocery store or online at mychopchop.ca.
Cook-along with FT using the recipe below and let us know in the comments what you think of this fusion dish!
Pepper Soup Curry with Jasmine Rice
-1 lb Chicken thigh, boneless and skinless and cut into bite-sized chunks
-3 tbsp Olive oil
-Kosher salt
-Black pepper
-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)
-3 tbsp. Pepper soup spice
-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
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.
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.
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.
Pour in coconut milk + chicken stock.
Add lime leaves and basil and stir.
Taste and adjust seasoning with salt and or Knorr cubes.
Bring to a gentle boil and let simmer for ~15 mins.
Serve on top of freshly cooked jasmine rice with crushed roasted cashews, cilantro, fresh julienned red peppers, and a squeeze of lime juice.