This recipe uses oyster mushrooms in place of chicken, making it a delicious vegan alternative to traditional Jamaican curry chicken. The creator states it tastes just like home.
Marinade the oyster mushrooms with melted coconut oil, chicken less seasoning, onion salt, garlic powder, and black pepper. Set aside for at least 2 hours. On a medium flame, preferably in a heated cast iron dutch oven, 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. Once the consistency starts to thicken, add vegetable broth, coconut milk, fresh thyme leaves, and chopped scallions. Stir to combine and allow to cook on a low flame, stirring constantly until the potatoes are tender.
