Chicken of the Woods Butter Chicken – Easy Vegan Curry

If you’re looking for a comforting vegan curry with a foraged twist, this chicken of the woods butter chicken recipe is the one to try. The mushrooms soak up a rich tomato and spice sauce, balanced with creamy coconut milk for a luscious vegan take on a classic.

Perfect for a cosy weeknight dinner or as the star of a special plant-based feast, it’s a dish that celebrates flavour and seasonal treats in every bite.

Why I Made This Butter Chicken of the Woods

Being British, I’ve always loved a good curry. I usually lean towards the spicier ones, but there’s something comforting about the mellow, creamy flavours of butter chicken that makes it a perfect dish for a friends get together.

It took me ages to find my first chicken of the woods, and when I did, it wasn’t in great shape. When I finally found one in prime eating condition, I was a little disappointed by it. It isn’t like chanterelles, ceps, or wood hedgehogs, which have their own incredible flavours. 

But one thing chicken of the woods has over other mushrooms is texture. The fibrous yellow plates really are like chicken (so much so that our mushroom hating four year old actually ate some). I would never think of adding complex spice flavours to chanterelles, but they seem to work great with chicken of the woods. 

Now, I seem to find them every year, and my arsenal of trees where they grow is expanding monthly (they always grow on the same trees year after year!), which means I have plenty of supple to play around with different recipes and cooking methods.

This idea came to me when I was craving a curry, and just happened to stumble on a new foraging tree. Unfortunately, the mushrooms were not the freshest, so I had the idea of making a curry with them. The marinating and stewing of the mushrooms actually softened the more fiberous parts, making it really resemble chicken meat in the finished curry.

How to Identify Chicken of the Woods

Chicken of the woods (Laetiporus sulphureus) is one of the easier wild mushrooms to recognise. It grows in bright orange to yellow shelves, often stacked like fans along the trunks or stumps of hardwood trees such as oak. The flesh is thick and meaty, with a texture similar to chicken when cooked.

Older ones can become woody. so the younger the better. This one I found was in the middle. The tips were still good and soft, but the closer to the wood, the harder it was, so I took only the outer, softer tips of each shelf.

If you want more details about identification, this page has some really good advice and covers poisonous lookalikes to watch out for.

Ingredients for Chicken of the Woods Butter Chicken

Marinade Ingredients

• Garlic & Stem Ginger – The aromatic backbone. Freshly grated gives the best flavour, but paste works if you’re short on time.
• Salt – Draws out moisture and helps the spices penetrate the mushroom slices.
• Chilli Powder – Adds gentle heat. Use Kashmiri chilli for colour without overwhelming spice, or swap for smoked paprika if you prefer mild.
• Lemon Juice – Provides acidity to tenderise the mushroom and brighten the flavour. Lime juice can be used as an alternative.
• Yogurt (Vegan) – Creamy base for the marinade that helps coat the mushrooms. Use a thick coconut or soy yogurt for best results.
• Garam Masala, Turmeric & Cumin – Classic Indian spice trio. They give depth, warmth, and that golden colour.
• Oil – Helps the marinade cling. Neutral oils like sunflower work best, but a splash of mustard oil adds authentic depth.

Curry Ingredients

• Chicken of the Woods – The star ingredient, with its chicken-like texture and mild mushroom flavour. Where possible, use the youngest and most tender parts from the outside of the shelf.
• Oil – Used to fry the mushrooms. Don’t be shy with it, as the mushrooms will absorb quite a bit when frying.
• Garlic & Stem Ginger – Build the aromatic curry base. Fresh is best, but paste works in a pinch.
• Cardamom & Cloves – Whole spices that infuse warmth and a slightly sweet complexity. Crush lightly before adding.
• Coriander Seeds – Earthy and citrusy; freshly ground coriander seeds are superior to ground ones.
• Garam Masala, Turmeric & Chilli Powder – Layered spices that balance heat, colour, and fragrance. Adjust chilli to taste.
• Tomato Purée and Chopped Tomatoes – Provides body and tang. Cooking it down until the oil separates intensifies flavour.
• Lemon Juice – Lifts the richness with brightness. Add at the end for a fresh pop.
• Vegan Butter – Adds silkiness and a buttery finish. A coconut-based vegan block works well here.
• Coconut Milk – Creates the creamy, indulgent sauce. Always use full-fat for creaminess; don’t worry about the flavour of the coconut overpowering it.

Step-by-Step Instructions

Marinating the Chicken of the Woods

1. In a large bowl, mix together the garlic, ginger, salt, chilli powder, and lemon juice. Chill for 30 minutes to let the flavours develop.
2. Tear the chicken of the woods into bite-sized pieces. Ripping works better than cutting for a more “meaty” texture. If a piece snaps rather than tears, it’s a bit too fibrous and best avoided.
   

3. Stir in the remaining marinade ingredients (yogurt, garam masala, turmeric, cumin, and oil) until smooth. Add the mushrooms and stir well to coat everything in the marinade.

4. Cover and refrigerate for at least 4 hours (overnight is best). This helps the mushrooms absorb all the flavour.

Cooking the Curry

1. Heat the oil in a large pan. In batches, fry the chicken of the woods for a couple of minutes until it is warmed through. If it looks a bit dry, add a little more oil. Once fried, put them on a plate to one side while you cook the curry sauce.

2. Add garlic and ginger, frying gently for 1 minute until fragrant.
3. Add the remaining spices (cardamom, cloves, coriander seeds, garam masala, turmeric, chilli powder) and fry for 30 seconds to release their aroma.
4. Stir in the tomato purée, chopped tomatoes, coconut milk, and lemon juice, cooking for 1–2 minutes until the sauce take on a deep orange colour.
5. Add the grilled chicken of the woods to the pan and cook for 5 minutes so the flavours combine.

6. Stir through the vegan butter until melted and the sauce is silky smooth.

7. Taste and adjust seasoning, then serve hot with naan bread and fresh coriander.