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This Jamaican style vegan curry chicken recipe is the real deal! Made with authentic Jamaican spices, this dish is created with “meaty” Lion’s mane mushroom and has the perfect texture and flavor.
Content is not to be taken as or replace medical advice.
Why do Jamaicans eat curry? India’s influence on the Caribbean
What’s the deal with curry inna Jamaica? Well, let’s pay respect where its due. Curry was first introduced to Jamaica when indentured Indian servants arrived to the island in the late 1800s. Since then, the flavor of authentic Jamaican curry has been combined with local Afro and indigenous (Taino) flavors and spices.
Jamaican curry is so different to curries of different cultures. We have our own unique spice blend that we “burn” aka toast to bring out the flavors.
The main difference between Indian curry and Jamaican curry is that Indian curry dishes do not use an actual curry powder, rather incorporates a bases of cooked down spices and herbs.
While Jamaican curry powder has a base of turmeric, Indian curry toasts a variety of spices such as curry leaves, cloves, cinnamon, coriander, and more.
Jamaican curries also typically rely on fresh scotch bonnet peppers as the main heat source while Indian curries lean on chili powder. A lot of Indian curry dishes also tend to rely on using yogurt to create depth in their curry dishes while Jamaicans use coconut milk.
Surprise, not all Jamaicans put coconut milk in their curry! My mom preferred to exclude coconut milk in her curry chicken while I was learning authentic Jamaican cuisine.
What is Lion’s Mane Mushroom? Vegan Jamaican Curry Chicken
Lion’s mane is easily one of my favorite mushrooms apart from oyster mushrooms.
While filled with health benefits, this super food is packed with nutrients that help to boost brain health.
Studies have shown that certain components found in Lion’s mane may help to prevent dementia and other brain related diseases while also healing nerves.
Lion’s mane is commonly used in vegan recipes as plant based steaks, shrimp, chicken, basically anything you can think of!
The texture is extremely meaty and it holds flavor of seasoning well making it the perfect healthy and soy free vegan meat replacement.
Ital Eats and Treats provides a variety of authentic vegan Jamaican dishes and many other Jamaican curry recipes, grab the recipes here!
Check out all of my authentic vegan Jamaican recipes!
What you’ll need- Vegan Jamaican Curry Chicken
- Lion’s mane mushrooms- Can also be replaced with oyster mushrooms
- Potatoes- All Jamaican curries include potatoes. However to make this dish more alkaline, I personally used the same amount of cho cho aka chayote.
- Scallion- Aka green onion
- Scotch Bonnet-Do not cut or burst! The seeds are very spicy and will make the dish entirely too hot! This pepper is simply for flavor but can be excluded.
- Onion
- Red Bell Pepper
- Roma Tomato
- Garlic
- Oil
- Water
- Coconut Milk
Seasonings you’ll need
- Jamaican curry powder- Jamaican curry powder has a special and unique blend/flavor. Be sure to use the finest quality Jamaican curry you can find! Use this link to grab my all time favorite Jamaican curry powder.
- Jamaican all purpose seasoning- A must for all Jamaican inspired recipes. Grab some for your kitchen using this link.
- No Salt Seasoning- An absolute staple to make low sodium dishes with lots of flavor! The more seasoning and herbs you use, the less salt is needed. I personally love the brand Mrs. Dash, use this link to get your own.
- Black Pepper– Optional
- Paprika
- Onion powder
- Garlic powder
- Salt
How to make Vegan Jamaican Curry Chicken
Step One:
Chop your potatoes (or chayote) into small cubes. Chop all of your fresh herbs/veg into small dices. Grate your garlic and ginger but do NOT cut the thyme or scotch bonnet. The seeds of the scotch bonnet are are extremely spicy and will make the dish too spicy if cut.
Never ever wash your Lion’s mane mushroom. This will ruin the taste and texture of the dish. Simply grab a damp paper towel and wipe off and dirt present. Then tear the Lion’s mane into small “chicken” like pieces.
Step Two:
Quickly mix together all of your dry seasonings into a small bowl minus the curry powder.
Now, get one and a half teaspoons of that mixture and one teaspoon of your curry powder to sprinkle over your mushrooms along with one teaspoon of oil. Massage the seasonings into the mushrooms and allow to marinate for at least 5 minutes.
Step Three:
Heat a pan with oil and sauté your Lion’s mane mushroom until each side is browned (about 5 minutes on each side). Use a spatula, heavy pan, fork, or potato masher to squeeze out the water in the mushrooms.
Once each side is browned and the mushroom is fully cooked, take the shrooms out and add a bit more oil to the pot. Add in your curry powder and swirl it around for about 15 seconds, this is a Jamaican tradition called “burning” curry which helps to bring out flavor.
Sauté your fresh herbs/veg in that curry oil for about 5-7 minutes before adding in your chopped potato or chayote. Add in the water and cover the pot. Allow to cook for the next 10 minutes.
Step Four
After about 10-15 minutes have passed by, add back in your sauteed mushrooms and coconut milk, stir, and allow to simmer for the next 5 minutes.
Add salt to taste, serve with white rice/quinoa and enjoy!
How to store vegan Jamaican curry chicken
This delicious vegan Jamaica curry recipe is perfect for meal prep and can last up to six days in the fridge!
Due to the coconut milk present, I would not keep it for any longer. If you desire to store this for longer, once the dish is fully cooled, store in a plastic ziploc bag in the freezer for 2 weeks. Allow to thaw for 15 minutes and reheat in the microwave or stove top and enjoy!
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later!
Check out these other Vegan Jamaican recipes you’ll also love
Authentic Jamaican Rice and Peas recipe
Jamaican Style Vegan Curry Chicken
Ingredients
- 3 handfuls Lions Mane Mushroom or same amount oyster mushroom
- 2 Potato or Chayote medium sized,
- 2 Scallion
- 1/2 Bell Pepper
- 1.5 Roma Tomato small
- 1/2 Red Onion small
- 5 Cloves Garlic
- 1 Scotch Bonnet do not cut or burst
- 2 Cups water to cook potatoes/chayote
- 1 Cup coconut milk
- 5 Teaspoons Oil
Vegan Curry Chicken Seasonings
- 3 Teaspoons Jamaican curry powder Separate into 2 tsp and 1 tsp
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon No Salt Seasoning I use Mrs. Dash
- 1/2 Teaspoon Paprika
- 2 Teaspoon Jamaican All Purpose Seasoning
- 1 Teaspoon Onion Powder
- 1.5 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt or to taste
Instructions
- Chop your potatoes (or chayote) into small cubes. Chop all of your fresh herbs/veg into small dices. Grate your garlic and ginger but do NOT cut the thyme or scotch bonnet. The seeds of the scotch bonnet are are extremely spicy and will make the dish too spicy if cut.Never ever ver wash your Lion's mane mushroom. This will ruin the taste and texture of the dish. Simply grab a damp paper towel and wipe off and dirt present. Then tear the Lion's mane into small "chicken" like pieces.
- Quickly mix together all of your dry seasonings into a small bowl minus the curry powder. Now, get one teaspoon and a half teaspoons of that mixture and one teaspoon of your curry powder to sprinkle over your mushrooms along with one teaspoon of oil. Massage the seasonings into the mushrooms and allow to marinate for at least 5 minutes.
- Heat a pan with oil and sauté your Lion's mane mushroom until each side is browned (about 5 minutes on each side). Use a spatula, heavy pan, fork, or potato masher to squeeze out the water in the mushrooms. Once each side is browned and the mushroom is fully cooked, take the shrooms out and add a bit more oil to the pot. Add in your curry powder and swirl it around for about 15 seconds, this is a Jamaican tradition called "burning" curry which helps to bring out flavor. Sauté your fresh herbs/veg in that curry oil for about 5-7 minutes before adding in your chopped potato or chayote. Add in the water and cover the pot. Allow to cook for the next 10 minutes.
- After about 10-15 minutes have passed by, add back in your sauteed mushrooms and coconut milk, stir, and allow to simmer for the next 5 minutes. Add salt to taste, serve with white rice/quinoa and enjoy!
