Cooking with MMA Monkey #2: Japanese Curry Chicken

Made with simple ingredients, Japanese Curry Rice (Kare Raisu) is a delicious and hearty stew that is perfect after a rigorous training session in the week. In this video, I'll show you an easy way to make this dish with S&B Golden Curry (or any curry paste brand) that'll taste delicious and authentic.

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Time Stamps:
0:00 Teaser
0:05 Intro
0:29 Ingredient List
0:34 Peeling the ingredients (Onion, Carrots, Potatoes)
0:40 Dicing the onions
0:57 Dicing the potatoes
1:04 Dicing the carrots
1:20 Preparing the chicken breast
1:24 Removing the fat and the tendons
1:29 Dicing the thinner part of the chicken breast
1:34 "Butterflying" the chicken breast
1:40 Dicing the rest of the chicken breast
1:44 Seasoning the chicken
1:52 Sautéing the onion, carrots, and potatoes
2:03 Add in the chicken breast
2:08 Add a cup of water
2:11 Simmer on low heat for 15 minutes
2:13 Add in the curry paste and stir
2:21 Continue to simmer on low heat until the potatoes and carrots are soft
2:28 Plating
2:32 Nutritional Facts
2:39 Dig in

Ingredients (For 1–2 Servings)
► Large onions (1)
► Medium carrots (1)
► Potatoes (2)
► Water or stock (1 cup)
► Cubed chicken breast or protein alternative (roughly 300 gram)
► Japanese curry paste (roughly 1/2 box)
(Popular curry brands: Golden Curry, Vermont Curry, Java Curry, Torokeru Curry, Kokumaro Curry)

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