Vegan Curry Chick’n (Using Oyster Mushrooms)

Vegan Curry Chick’n using Oyster Mushrooms

Before I became vegan, curry chicken was one of my favorite meals.

So many foods bring you back to your childhood. This meal not only brought me back to my childhood, but also memories of my children growing up.

I have tried to recreate this meal with other proteins such as beans and tofu but this oyster mushroom has the texture and consistency I remember and love.

Take a trip to the Caribbean with this delicious recipe.

Ingredients:

1/2 pound oyster mushrooms

1 tablespoon coconut oil, melted

1 1/2 tablespoon chicken less seasoning

1 teaspoon onion salt

1/2 tablespoon garlic powder

1 teaspoon black pepper

1/2 tablespoon grapeseed oil

1 russet potato cut into small cubes

1/2 onion, chopped

3 garlic cloves

1/2 cup coconut milk ( full fat )

1/2 cup vegetable broth

3 tablespoon curry powder

1 tablespoon fresh thyme (leaves only)

3 steams of scallion chopped

Place the oyster mushrooms, melted coconut oil, chicken less seasoning, onion salt, and garlic powder in a bowl. Use a large spoon to gently combine all the ingredients. Set aside and allow ingredients to marinade for at least 2 hours.

On a medium flame, preferably in a heated cast iron dutch oven pot, add grape seed oil, the marinated oyster mushrooms, potato, onion, and garlic. Combine and allow to cook for about 5 minutes. Add curry powder and stir well to combine.

The consistency should start to thicken, now add vegetable broth, coconut milk, thyme, and scallions. Stir to combine, allow to cook on a low flame. Stir constantly until potatoes are tender.

I prefer to eat this delicious vegan curry chick’n over steamed white rice, however it can be eaten with any carbohydrate of your choice.