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Home » Recipes » Chicken Recipes » Spicy Chicken in Coconut Milk (Ginataang Manok)

Spicy Chicken in Coconut Milk (Ginataang Manok)

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Spicy Chicken in Coconut Milk or Spicy Ginataang Manok is a Filipino Chicken dish that makes use of coconut cream or coconut milk and lots of spicy chili. This simple yet rich dish is easy to prepare and can be eaten along with rice for lunch or dinner.

Chicken in Coconut Milk Recipe

I tried to make this dish as simple as possible so that you will find it easy to follow. If you have tried to make laing using one of our laing recipes, you’ll notice that we did not use cooking oil in the recipe; the ginger, garlic, and onion were initially cooked by boiling in coconut milk and the other ingredients were added sequentially.

Use any chili pepper that you prefer: the spicier, the better. You can also use cracked red chili or even cayenne pepper powder. As for the coconut cream, I prefer using it instead of coconut milk for this recipe because it is thicker and richer. However, coconut milk works well too.

Malunggay is a very good leafy green vegetable that I recommend using because it is packed with lots of health benefits. You can substitute spinach if maluggay leaves are not available; adding wedged green papaya is also a good idea.

Chicken in Coconut Milk_

Try this rich Spicy Chicken in Coconut Milk (Ginataang Manok) recipe. Enjoy!

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5 from 5 votes

Spicy Chicken in Coconut Milk (Ginataang Manok)

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 1 1/2 lb. chicken cut into serving pieces
  • 10 pieces spicy red chili
  • 2 pieces spicy green pepper
  • 14 ounces coconut cream
  • 2 teaspoons turmeric powder
  • 1 cup mooring malunggay leaves
  • 1 thumb ginger julienne
  • 4 cloves garlic crushed
  • 1 medium red onion sliced
  • 1/2 chicken cube
  • 2 tablespoons fish sauce

Instructions

  • Heat a cooking pot and then pour-in the coconut cream.
  • Add ginger, garlic, and onion. Stir and let boil.
  • Put-in the chicken. Let the liquid reboil.
  • Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes.
  • Add the mooring leaves (malunggay). Stir and cook for 5 minutes.
  • Add the fish sauce. Stir and cook for 2 to 3 minutes.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!

Nutrition

Serving: 4g

Watch the cooking video:

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Reader Interactions

Comments

  1. Varsha says

    April 8, 2017 at 8:29 am

    5 stars
    Thank you for sharing this simple but yummy recipe! I used coconut milk instead of cream. I didn’t have green chillies so I used crushed black pepper and I thought it turned out quite well. This is the first Filipino dish I’ve tried making and can’t wait to try other recipes you have on your site. 🙂

    Reply
  2. Criselda V. Villabroza says

    September 14, 2016 at 8:07 pm

    5 stars
    Hi Vanjo! I am very happy to inform you that I cooked this recipe last night and my family loved it! Although I am not fond of putting chicken, beef or pork cubes in my dishes, it still tastes awesome! We love spicy food and this one is perfect! I will try other recipes and will share with you my family’s comments 🙂 Thank you very much!

    Reply
    • Vanjo Merano says

      September 17, 2016 at 2:46 pm

      Hi Criselda, thank you for the feedback. It is good to know that it worked well with you. Cheers!

      Reply
      • Gem Saballa says

        November 18, 2016 at 9:58 pm

        Hi Vanjo, walang malunggay sa ohio, ano ang pwede kong ipalit sa malonggay? pls answer me as much as you can, i want to try this. thanks

      • Vanjo Merano says

        November 18, 2016 at 10:14 pm

        Try Spinach. If you have a Filipino store near you, try to ask if they sell fresh frozen malunggay.It is always available in Filipino stores here in Chicago.

  3. Alex says

    September 2, 2016 at 7:49 pm

    Can i use coconut milk instead of coconut cream? how would i alter the measurements because i don’t think i could find coconut cream

    Reply
    • Vanjo Merano says

      September 4, 2016 at 10:40 am

      Yes, you may use coconut milk with the same measurement.

      Reply
  4. Kloie An says

    August 24, 2016 at 10:46 pm

    Hi! I’m currently preparing the ingredients of this dish. Sadly, I do not have Turmeric Powder. Is it okay if I will use Curry Powder instead of Turmeric Powder? I hope you will reply as soon as possible. Thank you!

    Reply
    • Vanjo Merano says

      August 27, 2016 at 11:07 am

      Kloie, the dish will be totally different if you use curry powder. I suggest to omit turmeric powder for now.

      Reply
  5. Rosie says

    August 5, 2016 at 9:43 am

    Hi. Just want to know if it’s ok not to add the turmeric powder? I want to cook this tonight but I don’t have turmeric.

    Reply
    • Vanjo Merano says

      August 5, 2016 at 10:52 am

      Rosie, It is nice to have though, but this dish will still be wonderful even without the Turmeric powder.

      Reply
      • Rosie says

        August 5, 2016 at 10:56 am

        Ok great! Thanks!

  6. randy says

    July 26, 2016 at 7:54 pm

    5 stars
    Thanks soo much for sharing this healthy and delicious recipe. It reminded me of my elated childhood days, this recipe brought back wonderful memories. Feels like my grandma came back to life. God Bless…

    Reply
    • Vanjo Merano says

      July 27, 2016 at 6:49 am

      I am glad to help bring back those wonderful memories.

      Reply
  7. Justyna says

    July 16, 2016 at 2:57 am

    5 stars
    Wow, delicious! I made for the husband , he was happy 🙂 Thank you 🙂

    Reply
  8. klein says

    July 5, 2016 at 3:57 am

    kung igigisa muna yung chicken sa ginger garlic and onion.. may difference ba sa lasa kung saute ang una?

    Reply
    • Criselda V. Villabroza says

      September 14, 2016 at 8:12 pm

      Hi Klein!

      I think, masyado nang mamantika kung igigisa mo pa ginger, garlic and onion. Kasi magmamantika na din yung coconut milk kapag pinakuluan mo ng matagal yung chicken 🙂

      Reply
  9. Muhit says

    January 12, 2016 at 8:59 am

    5 stars
    I just love Chicken recipes. I am happy that got your blog and know about this “Spicy Chicken in Coconut Milk“ recipes. Thank you very much and look forward more recipes like this

    Reply
  10. billy says

    November 20, 2015 at 7:21 pm

    why do you use LBS when most things are sold at the stores in grams ? ITS confusing for me

    Reply
    • Miguel Clarke says

      November 20, 2015 at 11:30 pm

      I can’t help but reply to your comment even though it is not my business.

      You must be from the Philippines because you complain a lot. Can’t you be thankful that our good chef always gives his recipes for free? Try to Google the conversion formula.

      By the way, he is in the US and we do NOT use the Metric system here.

      Reply
      • L A Bad says

        April 16, 2016 at 3:08 am

        @billy, na lecturan ka,ano? Buti nga sa iyo. Napaka ungrateful mo kasi. Dapat ikaw ang mag adjust, hindi yung chef.

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