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Ginataang Manok Na May Luyang Dilaw

This is a recipe for Ginataang Manok Na May Luyang Dilaw (Chicken in Coconut Milk with Turmeric)
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Chicken
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 2 lbs. chicken thigh cut into serving pieces
  • 1 20g pack Knorr Ginataang Gulay mix
  • 1 cup hot pepper leaves dahon ng sili
  • ½ cup sliced turmeric luyang dilaw
  • 5 pieces Thai chili optional
  • 1 medium yellow onion diced
  • 5 cloves garlic crushed
  • 2 ½ cups water
  • 1/8 teaspoon crushed peppercorn
  • 3 tablespoons fish sauce
  • 3 tablespoons cooking oil


  • Heat oil in a pan.
  • Once the oil becomes hot, sauté garlic, onion, and turmeric (luyang dilaw) until the onion softens.
  • Add chicken. Cook until all the sides turns light to medium brown.
  • Pour 1 ½ cups water. Let boil. Cover and continue to boil in medium heat for 30 minutes.
  • Combine Knorr Ginataang Gulay mix with 1 cup water. Stir until well blended.
  • Pour the mixture into the pan. Let boil.
  • Add crushed peppercorn and Thai chili. Stir. Cover and continue to cook until the sauce reduces to half.
  • Add hot pepper leaves. Stir. Note: you can also use malunggay leaves or spinach
  • Pour the fish sauce into the mixture. Stir and continue to cook uncovered for 5 minutes.
  • Transfer to a serving plate. Serve as a pulutan or a main dish with a cup of rice.
  • Share and enjoy.


Serving: 4g