I finally made S & B’s red box of Curry no Ohji-sama with chicken and mixed vegetables. It tasted so good! This variety is a Japanese sweet curry roux mix that was originally intended for children, but I don’t see why adults shouldn’t enjoy it, too. S & B also makes a blue-box version of this curry, too, which has a different flavor (from what I can tell based on the listed ingredients). What exactly the blue-labelled box mix is supposed to taste like is still a mystery to me, but it looks good. For more information, please read the sections I wrote on both varieties here  or here.

Thankfully, both flavors are gluten-free, as they include corn starch and white sorghum as thickeners in lieu of wheat. The directions call for the addition of meat, but you can substitute it with beans, tofu, nuts, seeds or whatever protein you prefer. The package instructions also call for potatoes and carrots (two sources of carbohydrates), which I felt were not inclusive enough. I didn’t just want to use a boring brown or yellow potatoes and a red onion (the sweet yellow and white cultivars carry less sulfur), and I decided not to serve the curry with rice but to add more colorful vegetables instead. I felt as though that the more colors I included, the healthier and tastier the meal would be, so my curry was a rainbow of yellows, orange, purple, red, whites and greens.

Each box comes with two curry roux blocks, enough to either make the curry twice or cook a double batch. The bricks are sealed individually, so you can cook one and save the other for later, preserving the flavor and moisture and preventing spoilage. As soon as I pealed back the wrapper on the roux, I knew I was in for a treat from the pleasant aromas and yellow curry color of the savory spices and slight sweetness of fruits and vegetables. I could already smell the wonderfully enticing scents of cumin, coriander and turmeric, and for some reason my mind went to cinnamon as a complimentary flavor. Maybe next time I should make a cinnamon infused dessert.

Cooking the Chicken & Vegetables

As usual, I made many of alterations to the recipe, but the dish turned out quite scrumptious, much to my delight and satisfaction. My husband liked it so much, he went back for seconds. He’s a pretty picky eater, so that’s certainly saying something. Please keep in mind that this is a sweet mild curry, so you may have to adjust the flavors to more of your liking; check out Sadie’s blog entry on the blue-box curry roux for some suggestions. Surprisingly with all of the extra meat and vegetables, the curry sauce was still rather thin in consistency. I used the same cooking techniques as described in the directions and decided not to add a thickener (like corn or arrowroot starch) on the first try, since the mix already contained some. Another option is to let some of the water evaporate rather than cooking the meat and vegetables so long with the cover on. Regardless of the outcome, the meal was a success and a learning experience.

Red-Label Curry no Ohji-Sama with Chicken & Mixed Vegetables
Adapted from the instructions on the back of the package
As stated above, this dish already includes enough carbohydrates, so do not serve this with a white rice. If you want to serve it along side or over something, I suggest something with fiber, for instance more vegetables (broccoli or cauliflower) or a seed-like “grain” (quinoa, millet or buckwheat) as a side.

Serves 6Curry no Ohji-Sama With Chicken & Vegetables

Ingredients
Extra Virgin Olive Oil
1 Medium Yellow Sweet Onion, peeled, trimmed, coarsely chopped
1 Head Garlic, peeled, trimmed, coarsely chopped
2 Medium Boneless, Skinless Chicken Breasts, cut into 1″ cubes
2 Medium Carrots, trimmed, sliced into 1/2″ pieces
2 Purple Potatoes (any variety), coarsely chopped
1 – 2 Chioggia or Red Beets, trimmed, coarsely chopped
2 Stalks Celery, diagonally sliced into 1/2″ pieces
1 Broccoli Head and Stem, trimmed, coarsely chopped
2 C Baby or Dinosaur Kale, stemmed, torn into bite-size pieces
2 C Carrot Greens, stemmed, optional
1/4 – 1/2 C Enoki Mushrooms, trimmed, left long or quartered
2 1/2 C Filtered Water
1/2 pkg Red Label Curry no Ohji-Sama Roux, finely chopped
Rice Wine Vinegar, optional
Sweet Paprika, to taste, optional

Directions
Saute the onions and garlic until the onions are soft and translucent in a large lightly oiled pan over medium heat (I used my Misto to spray on the olive oil). Mix in the carrots, beets and potatoes, stirring occasionally. Cook this mixture until the carrots are slightly soft.  Add the water, broccoli and celery. Bring the liquid to a boil. Cover and reduce the heat to a simmer. Cook the mixture for about 15 minutes or until the vegetables become tender. Remove the pan from the heat. Add the kale, greens and mushrooms. Fold in the curry roux, half at a time. Cover and return the pan to the heat. Simmer the curry for 5 minutes, stirring occasionally until the roux is evenly distributed. Taste the dish, add more paprika (and or other spices) to taste. Serve the curry either on top of an accompanying vegetable in bowl. Be sure to ladle on some extra sauce if you like.

I served this dish along side a tossed green side salad drizzled with a tasty miso sesame dressing.

Cooking the Chicken & Vegetables

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