Chicken of the Woods Butter Chicken – Easy Vegan Curry
This chicken of the woods butter chicken is a plant-based twist on a classic curry. Tender mushroom pieces are marinated in spices, grilled, and simmered in a rich tomato and coconut sauce for the ultimate comfort food. Perfect with rice or naan.
Ingredients
For the Marinade
- 600 g chicken of the woods woody bits removed, washed, and ripped into bite size peices
- 2 garlic cloves minced
- 2 cm stem ginger grated
- 0.5 tsp salt
- 0.5 tsp hot chilli powder
- 1 tsp ground cumin
- 0.5 tsp garam masala
- 1.5 tbsp lemon juice
- 75 ml vegan yogurt soy or coconut
- 2 tbsp oil sunflower or rapeseed work well
For the Curry
- 4 tbsp oil sunflower or rapeseed work well
- 600 g marinated chicken of the woods mushroom
- 2 cloves garlic cloves minced
- 2 cm stem ginger grated
- 1 cardamom pod lightly crushed
- 2 cloves
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp hot chilli powder
- 150 ml tomato purée
- 200 g chopped tomato tinned
- 1 tbsp lemon juice
- 100 ml coconut milk full-fat for creaminess
- 40 g vegan butter coconut based ones work well for creaminess.
Instructions
Make the Marinade
- In a bowl, mix garlic, ginger, salt, chilli powder, and lemon juice. Rest 30 minutes.
- Tear the mushrooms into bite size pieces. If it snaps instead of tearing, it means that bit is too woody.
- Whisk the yogurt, garam masala, cumin, and oil into the chilled mix until smooth.
- Toss the mushrooms in the marinade to coat, cover, and chill for at least 4 hours (overnight best).
Make the Curry
- Heat the oil in a large frying pan. Fry the marinaded mushrooms in batches. 2 to 3 minutes per batch is enough. Put on a plate to one side.
- Add the garlic and ginger to the pan; fry 1 minute until fragrant.
- Add cardamom, cloves, crushed coriander, garam masala, turmeric, and chilli powder; cook 30 seconds.
- Stir in tomato purée, chopped tomatoes, coconut milk, and lemon juice. Cook 3–5 minutes until thick and the oil begins to separate and it takes on a deep orange hue.
Notes
Notes & Variations
- Dairy-Free & Vegan – This recipe is already vegan when made with coconut milk and vegan butter. For a lighter option, swap coconut milk for cashew cream or oat cream.
- Gluten-Free – The curry itself is naturally gluten-free. Just pair it with rice or gluten-free naan for a fully GF meal.
- Storage – Leftovers keep well in the fridge for 2–3 days. Reheat gently with a splash of water or coconut milk.
- Freezing – This curry freezes well for up to 3 months. Defrost overnight in the fridge, then reheat slowly to maintain the creamy texture.