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Chicken Vegetable Curry (Gluten-Free)

I love just about every type of curry under the sun. Before I started eating gluten-free, one of my favorite curries to make was S&B's Golden Curry. It's an easy, cheap, delicious curry block that is available nearly everywhere I have ever traveled.

The S&B company makes a number of delicious curry blocks that I now cannot use because they all contain wheat flour. However, I was shopping at Nijiya market in San Francisco's Japantown recently, when I noticed a red S&B box with Japanese writing. It looked to be an import from Japan. Unlike the other S&B curries, which list wheat flour as an ingredient, this one contained sorghum. The product is called "Curry No Ohji-sama." It comes in a red box with a cartoon of a child with a band of yellow stars across his head.

Now, technically this product is not sold as gluten-free, so please evaluate it based on your own personal needs and judgement.
S&B Curry Sauce Mix
The English label listed the following ingredients: Palm Oil, Corn Starch, Dextrin, White Sorghum, Salt, Sugar Beet, Vegetable Paste (Palm oil, pumpkin, carrot, cabbage, sweet corn, spinach, tomato, bell pepper, molokhiya), Curry Powder, Chinese Cabbage Extract Powder, Caramel, Fruit paste (Canola oil, Mango, Pineapple, Passion fruit, Apple, Banana), Yeast extract powder, Sucrose fatty acid esters, Artificial flavor, Paprika color.

After my first try, I found that I needed to modify the curry with a bit of additional curry powder, and a dash of soy sauce. However, once I did, the result was a rich, delicious curry that goes great with rice or with your favorite gluten-free noodles.

Lastly, this recipe also works well with pork or beef in place of chicken. It is also delicious as a vegetarian dish.

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The finished 
chicken vegetable curry. Photo: Jefferson Adams Ingredients:
2 tablespoons olive oil
1 chicken breast about 6-8 ounces (substitute pork chop or beef)
1 small onion or ½ large onion, chopped
1 large potato or 2 small potatoes, chopped
1 large carrot, chopped
4-6 Crimini, brown, Shitake, or other button mushrooms
½ cup zucchini
1½ tablespoons of curry powder - I use Trader Joe's.
1 tablespoon gluten-free soy sauce or tamari

Directions:
Cut vegetables into bite-size pieces. Halve or quarter mushrooms, depending on size.

In a medium saucepan, sauté onion in oil over medium heat until soft. Add meat and cook until lightly brown.

Add remaining vegetables and sauté for a few more minutes, until vegetables are slightly cooked.

Add 2½ cups of water and bring to a boil. Reduce heat and simmer for 15 minutes, skimming off and discarding any foam. Remove from heat.

Add S&B curry cubes, curry powder and soy sauce. Cook according to package directions.

Serve over rice, or with your favorite gluten-free noodles. Also goes great over quinoa! Makes 4-6 servings.

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5 Responses:

 
Aya N
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
16 Jan 2012 5:33:02 PM PDT
Interesting find! I looked at the manufacturer's site in Japanese (I'm a native Japanese speaker). Tried to list the URL but that's apparently not allowed in a comment. It's www.sbcurry.com/oji/products/products01.html.

While it is true that wheat is not listed as an ingredient, the origin of caramel coloring and emulsifier (which is not included in the translated label, I see) is a mystery... And the site lists the common allergens that are *not* used in this product as: eggs, dairy, buckwheat, peanuts, & soy. (i.e. wheat is not listed as an allergen excluded from this product.) It also says it is manufactured on the same line as products containing wheat.

From this I tend to deduce the "roux type" block (red box) probably isn't safe for celiacs. Interestingly enough, the one below it (powder form in blue box) does say it doesn't contain any wheat (or egg, dairy, buckwheat, peanuts, soy, rice). One thing to note is that things like barley & rye are not included in such common allergen lists in Japan, so I have no way of knowing its gluten content, but at least the blue box (powder mix) is wheat-free, if you can find it.

 
Denise Owen
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said this on
22 Jan 2012 11:28:51 PM PDT
I contacted the company in Japanese and they said that the pouch/retort version of ojisama curry's dextrin is from a corn source (カレーの王子さま レトルト). I did not ask about this roux but tried some and did not seem to have a reaction. I was, however, concerned that it is made on the same line as wheat. Since I already contacted the company, maybe Aya could ask them about gluten in the roux? I was very impressed with their quick and specific response, and the more people who contact them the better, I think. I was not happy to see that the blue box with powdered mix contains MSG, so I probably will not try that.

 
Denise Owen
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said this on
23 Jan 2012 12:24:01 AM PDT
I meant to say the mizuame was made from corn. Usually it is barley syrup, but sometimes corn syrup. I never eat anything with mizuame unless it is confirmed to be corn.

 
Denise Owen
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said this on
29 Jan 2012 11:09:22 PM PDT
I have also received an email from S&B about this curry roux:
There is no wheat in any of the ingredients. As you noticed, the package states that it is made on equipment that also processes wheat. In our company, the lines of the machinery are thoroughly cleaned after each use, so there should be no mixing of wheat in this product.

They also state that their curry powder (in a red can) is pure spices and ground in a dedicated spice grinder.

Thank you for introducing me to the curry roux, which is readily available in the baby/infant department of most supermarkets in this area. I have used it twice and have had no ill effects, but if you are particularly sensitive you might want to be aware of the possible cross-contamination. They also have a powdered white stew mix for infants, as well as corn soup powder, which I will try and let you know if it works.

 
Manaji
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said this on
28 Nov 2015 5:11:00 PM PDT
Thank you so much for doing this investigation!!! My son 7 years old just got diagnosed with celiac and I feel so much guilt that I have been poisoning him all these years. Also am panicking about what to feed my family as we will all go gluten free. Thank you so much for this info. I am Japanese American (but can't read Japanese) and grew up on this curry. So glad to try it and perhaps the blue box in the baby section!




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REALLY odd call out here, I am attending a anime convention called A-Fest in Dallas come August, I need someone to split the room with it who is gluten-free. I take extra precautions, I COOK all the food, bring only CERTIFIED foods into the room, The room will be Gluten Free, Corn Free, Dairy Free, Peanut Free. I am trying to find someone to split the room cost with, that would be safe to be around I CAN NOT AFFORD to get sick at one of these things, it is one of my few joys left in life and get very paranoid around them. So I need someone who is also gluten-free to make sure the room stays safe (YES I have done with with a non celiac with the rules down and well stuff happens so not chancing it). Room split is food coverage comes to $400 if it is just two people. 4 day convention, I will arrange a meal plan around your diet as long as it is free of my allergens. I will also provide various snacks, baked goods, and even stuff to take home with you. https://animefest.org/ ^Convention info.

Hi Jennifer, This thread might have some information that would help you. Your doctors are pretty lame IMHO. Perhaps you can find a celiac group in your area that has local meetings for support. They might also suggest a different doctor who knows how to treat celiac patients.

All the above posts are full of good advice. What I'd like to add is, if you have coeliac disease and continue to eat gluten, you run the risk of other autoimmune diseases in the future as well as osteoporosis, malnutrition and even cancer, so even if you had no symptoms at the beginning, and may also not have any symptoms if you eat gluten (not all coeliacs do), the damage is still being done to your gut and the rest of your body, so please be aware of this.

You could possibly try calling the places in Texas and Chicago to see if they can refer you somewhere that does accept your insurance. Oh good luck to you!

Hi Jennifer and welcome CyclingLady has given you some good advice above. You want certainty and that's entirely understandable. Go back to your doctors and explain that you need to know a little more and hopefully they will engage positively with you. If they don't, then do pursue a second opinion. I just wanted to address your last paragraph quoted above. The problem with celiac, or in my case non celiac gluten sensitivity, is that it presents or doesn't present in so many different ways. It can do hidden damage which may take many years to become apparent. It can impact in ways which are incredibly difficult to recognise or isolate. I am 'lucky' in that the way that gluten impacts on me is far worse than any mental or social isolation brought upon by the diet, so motivation is easy for me, even without the certainty of a celiac diagnosis, there really is no alternative, I don't think I'd last long on a gluten diet now. But I can well understand how difficult it may be to stay honest on the diet if you don't have any symptoms to deal with. The diet can be isolating, there does become a distance between you and 'normal' people. Who would want to deal with all that if they didn't have to? If you aren't satisfied with your doctors responses and choose to go back onto gluten I suggest you find another doctor and go back into the diagnostic process and properly exclude celiac, including a scope. Otherwise you could be taking a big risk with yr long term health. You may find that this process supplies you with an answer as if your diagnosis was correct your response to the reintroduction of gluten may surprise you, or not of course! best of luck!