Ginataang manok (chicken in coconut milk with ginger)

An everyday Filipino chicken dish: bone-in chicken simmered in ginger-fish sauce coconut milk with vegetables. Creamy, mildly spicy, a complete dish with rice.

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Method

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1. Heat the oil in a pot, and fry the garlic, onion and ginger until fragrant.
2. Add the chicken, and fry over medium heat for 5-6 minutes until white on all sides. ⏱ Timer: 5 min
3. Drizzle with fish sauce, add pepper, and fry for a further 1-2 minutes. ⏱ Timer: 1 min
4. Pour in the water and half the coconut milk, bring to the boil, then simmer covered over low heat for 20 minutes. ⏱ Timer: 20 min
5. Add the papaya (or courgette), the remaining coconut milk and the chilli, and cook for a further 8-10 minutes, until the vegetables are soft and the chicken is cooked through. ⏱ Timer: 8 min
6. Stir in the bell pepper, then after 2 minutes the spinach, and cook just until wilted. ⏱ Timer: 2 min
7. Season with fish sauce or salt, and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Bone-in thigh gives a much more flavourful broth than breast.
• Don't boil the coconut milk hard, or it may curdle; a gentle simmer is enough.
• For extra heat, add the chilli halved.

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• Poulet à la provençale (Provençal chicken with tomato and olives) · French
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More southeast asian ideas

• Hainanese chicken rice (poached chicken with chicken rice and ginger-chilli sauce)
• Ayam bakar (sweet soy grilled chicken)
• Gai tod (crispy Thai fried chicken with garlic)
• Larb kai (spiced minced chicken salad with toasted rice powder)
• Miến gà (chicken soup with glass noodles)
• Phở gà (Vietnamese chicken noodle soup)
• Cháo gà (Vietnamese chicken rice porridge)
• Tinolang manok (ginger chicken soup with green papaya)

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