Chicken of the Woods Coconut Curry

Name: Chicken of the Woods Coconut Curry - Foraged
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 lb chicken of the woods mushrooms; 2 tbsp coconut oil or ghee; 1 cup broth or stock; 1 medium yellow onion, diced; 2 cloves garlic [or 6 bulbs wild garlic]; 1 inch ginger, minced; 2.5 tsp spice blend (below); 1 can coconut milk; 1 tsp ground turmeric; Salt, to taste; 1 jalapeño, sliced; Cilantro, for serving; Frozen wineberries, for serving - *if you don't have wineberries, raspberries or a dried cranberry will also work! The goal is to add little pops of color, acidity, and sweetness (just like a pomegranate aril would)

This one-pan curry uses Chicken of the Woods mushrooms and wild berries to pack layers of flavors into a weeknight dinner.

Overview:

Prep Time

10 minutes

Active Time

30 minutes

Total Time

40 minutes

Course

Dinner, Entree, Lunch

Keyword

chicken, chicken of the woods

Cuisine

Indian

INGREDIENTS:

Chicken of the Woods Coconut Curry Ingredients

- 1 lb chicken of the woods mushrooms

- 2 tbsp coconut oil or ghee

- 1 cup broth or stock

- 1 medium yellow onion, diced

- 2 cloves garlic [or 6 bulbs wild garlic]

- 1 inch ginger, minced

- 2.5 tsp spice blend (below)

- 1 can coconut milk

- 1 tsp ground turmeric

- Salt, to taste

- 1 jalapeño, sliced

- Cilantro, for serving

- Frozen wineberries, for serving - *if you don't have wineberries, raspberries or a dried cranberry will also work! The goal is to add little pops of color, acidity, and sweetness (just like a pomegranate aril would)

Preparation:

Step 1 - Brown chicken of the woods

1. Preheat a pan set over medium-high heat, and add the chicken of the woods mushrooms. Cook undisturbed for 6-8min, or until they have released some moisture and the undersides begin to brown. Flip the mushrooms and cook for an additional 6-8min, until they're slightly brown all over

Brown chicken of the woods

Step 2 - Marinate in stock

2. Add 1 tbsp coconut oil or ghee to the pan, and toss the mushrooms to coat and absorb some of the fat. Transfer the mushrooms to a dish and cover with the broth or stock to marinate while you cook the curry.

Marinate in stock

Step 3 - Cook aromatics

3. Reduce the heat to medium-low, and add your diced onion to the pan. Cook for 6-8min, until onions are translucent. Add minced garlic and ginger, and stir until fragrant, 1min. Sprinkle in the spice blend and stir, adding oil/ghee as needed to avoid sticking.

Cook aromatics

Step 4 - Add coconut milk and turmeric

4. Pour coconut milk into the pan, and increase heat to bring the mixture to a low simmer.

Add coconut milk and turmeric

Step 5 - Simmer chicken of the woods

5. Transfer the mushrooms and stock into the pan. Simmer for 5-10 minutes, until the liquid has reduced by 1/4 and flavors have melded. Add slices of jalapeño and salt to taste.

Simmer chicken of the woods

Step 6 - Serve with cilantro and wineberries

6. Sprinkle cilantro leaves, crumble frozen wineberries, and add fresh jalapeño slices on top. Serve with rice.

Serve with cilantro and wineberries

Do Chicken of the Woods Mushrooms taste like Chicken?

Honestly – yes! Chicken of the Woods Mushrooms (we call them COWs) have a texture that is distinctly shreddy-meaty, and their flavor sits between mild poultry and savory mushroom. In this recipe, we brown them and then slowly simmer them in coconut milk to give you a tender, juicy main course.

Where can I buy Chicken of the Woods?

Right here! Foraged Market let’s you purchase wild products directly from foragers. Rewild your appetite and support small food businesses: Shop Chicken of the Woods