Spicy Chicken in Coconut Milk (Ginataang Manok)
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. I tried to make this dish as…
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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.
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.
Try this rich Spicy Chicken in Coconut Milk (Ginataang Manok) recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Spicy Chicken in Coconut Milk (Ginataang Manok)
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 Information
Watch the cooking video:
Varsha says
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. 🙂
Criselda V. Villabroza says
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!
Vanjo Merano says
Hi Criselda, thank you for the feedback. It is good to know that it worked well with you. Cheers!
Gem Saballa says
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
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.
Alex says
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
Vanjo Merano says
Yes, you may use coconut milk with the same measurement.
Kloie An says
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!
Vanjo Merano says
Kloie, the dish will be totally different if you use curry powder. I suggest to omit turmeric powder for now.
Rosie says
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.
Vanjo Merano says
Rosie, It is nice to have though, but this dish will still be wonderful even without the Turmeric powder.
Rosie says
Ok great! Thanks!
randy says
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…
Vanjo Merano says
I am glad to help bring back those wonderful memories.
Justyna says
Wow, delicious! I made for the husband , he was happy 🙂 Thank you 🙂
klein says
kung igigisa muna yung chicken sa ginger garlic and onion.. may difference ba sa lasa kung saute ang una?
Criselda V. Villabroza says
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 🙂
Muhit says
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
billy says
why do you use LBS when most things are sold at the stores in grams ? ITS confusing for me
Miguel Clarke says
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.
L A Bad says
@billy, na lecturan ka,ano? Buti nga sa iyo. Napaka ungrateful mo kasi. Dapat ikaw ang mag adjust, hindi yung chef.