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.
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