Chicken of the Woods Coconut Curry

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.

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.

Buy COWs and other wild & speciality ingredients at


1 pounds chicken of the woods mushrooms

2 tbsps coconut oil or ghee

1 cups broth

1 medium yellow onion, sliced or diced

1 12 tbsps ginger, minced

2 clove garlic

2 12 tsps spice blend, (garam masala, coriander, juniper, and spicebush)

1 cans coconut milk

1 tsps ground turmeric

1 medium jalapeno, sliced

6 sprig cilantro, for serving

1/4 cups wineberries (or pomegranate arils), for serving


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.

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.

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.

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

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.

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

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