Jamaican Style Vegan Curry Chicken
This Jamaican style vegan curry chicken is authentic tasting, incredibly delicious, and a 5 star dish. Made from Lion's mane mushrooms, the texture is similar to chicken/goat and perfect for those transitioning to a plant based diet!
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!
Notes
Do not cut or burst the scotch bonnet pepper, the seeds are very hot and will make the dish too spicy!
Lion's mane mushroom can also be replaced with oyster mushroom using the same steps.
"Burning" your curry is a key step to bringing a depth of flavor to this dish!