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5 from 5 votes

Spicy Chicken in Coconut Milk (Ginataang Manok)

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
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