Chicken of the Woods Coconut Curry

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

Chicken of the Woods Coconut Curry
Chicken of the Woods Coconut Curry

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

Chicken of the Woods Coconut Curry
brown chicken of the woods
Chicken of the Woods Coconut Curry
marinate in stock
Chicken of the Woods Coconut Curry
cook aromatics
Chicken of the Woods Coconut Curry
add coconut milk and turmeric
Chicken of the Woods Coconut Curry
simmer chicken of the woods
Chicken of the Woods Coconut Curry
serve with cilantro and wineberries

Chicken of the Woods Coconut Curry

This one-pan curry uses Chicken of the Woods mushrooms and wild berries to pack layers of flavors into a weeknight dinner.
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Dinner, Entree, lunch
Cuisine: Indian
Keyword: chicken, chicken of the woods

Materials

Chicken of the Woods Coconut Curry

  • 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*

Spice Blend

  • 1 tsp whole coriander, ground
  • 1/2 tsp juniper berries, ground
  • 1/2 tsp dried spicebush berries, ground
  • 1/2 tsp garam masala

Instructions

  • 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. 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.
  • 2. 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. Pour coconut milk into the pan, and increase heat to bring the mixture to a low simmer.
  • 3. 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.
  • 4. Sprinkle cilantro leaves, crumble frozen wineberries, and add fresh jalapeño slices on top. Serve with rice.

Notes

*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)

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